Ingredients:
- 300g of chicken
For The Ginseng Chicken Soup:
- 1 pc Ginseng
- 15g Dried wolfberries
- 7 pcs Red dates
- 5g Astragalus root
- 3 pcs Codonosup pilosula (Dangshen)
- 5g Polygonatum odoratum (Solomon’s Seal Rhizome)
- 2 pcs Diosocrea opposita (Chinese yam)
- 2 cloves garlic
Optional Dressings:
- Spring onions
Steps:
- In a pot of boiling water, add some ginger slices. Add in the chicken. Boil for about 5 minutes. Discard ginger and water.
- In a pot of water, add in the ingredients for Ginseng Chicken Soup. Set cooking mode to “Soup” on KITH Low-Sugar Rice Cooker – LRC-1L-BK. Allow it to boil for 1 hour then change cooking mode to “Slow Cook”. Then, add in chicken, let it cook for 1 hour. Add in one tablespoon of salt, taste to adjust.
