Chinese Ginseng Chicken Soup (4-ingredients)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Servings
4 people
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Calories
1771 kcal
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Course
Main Course, Soup
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Cuisine
Chinese
Chinese Ginseng Chicken Soup (4-ingredients)
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This Chinese Ginseng Chicken Soup is really easy to make but so delicious that you can't tell it only uses 4 ingredients! Plus, it's made in 1 pot and mostly passive cooking.
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Ingredients
- 8 Cups water
- 1 whole chicken (900g or 31.7 oz) ideally fresh not frozen, cleaned. If the neck and feet are attached, leave them on as they have a lot of collagen to give the soup body. Don't fret if your chicken is bigger- your soup will have more flavor! You can also substitute with chicken parts that make up the same weight if you can't get an entire chicken- just make sure there are lots of wings to provide gelatin for the soup.
- 8 jujubes soaked for 5 minutes to soften and remove dust. also known as Chinese red dates, seeds removed
- 2 Tablespoons sliced American ginseng about 7g/ 0.25 oz
- 3 Tablespoons Goji berries briefly soaked for 5 minutes to soften and remove dust.
- 1 teaspoon salt or to taste
Instructions
Optional: blanching the chicken
- For pork, this step is essential but it's optional for chicken as there isn't as much dirt and scum. You could technically just skim off the scum produced instead of blanching first.
- If you choose to blanch first, place the chicken in a pot and cover with water. Bring to the boil then throw away the water. Rinse the chicken in cold water to remove the dirt then it's ready to be made into soup!
Cooking the soup
- Place the chicken in the pot with the water, ginseng and jujubes then bring to the boil. Once boiling, reduce to a simmer over low heat for a minimum of 2.5- 3 hours. (Do check in from time to time to see if more water is needed. I didn't need to add any, but your "low heat" may be different from mine!)
- 10 minutes before you want to turn off the fire, add the goji berries.
- Season right before turning off the heat (if you salt too early, the soup may become too salty after the water evaporates off.)Note: if you simmer for more than 2.5 hours, please check the water levels to see if you need to add extra water!
Notes
- Storage: Extras can be kept in the fridge for 2-3 days. Bring to the boil and make sure the chicken is warmed through before serving.
- Tip #1: It's easier to cut the chicken into parts once it's been softened after all the simmering so I tend to cook the whole chicken before cutting. Some recipes call for cutting first, which can help to release more gelatinous into the soup as more bone is exposed.
- Tip #2: If you can get it, use black-skinned Silkie chicken or Cornish hens instead of the regular chicken. To see what the darker meat looks like, click here.
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Show Details
Calories
1771kcal
(89%)
Carbohydrates
30g
(10%)
Protein
142g
(284%)
Fat
117g
(180%)
Saturated Fat
35g
(175%)
Polyunsaturated Fat
25g
Monounsaturated Fat
48g
Trans Fat
1g
Cholesterol
571mg
(190%)
Sodium
3000mg
(125%)
Potassium
1483mg
(42%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1066IU
(21%)
Vitamin C
13mg
(14%)
Calcium
148mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1771 kcal
% Daily Value*
| Calories | 1771kcal | 89% |
| Carbohydrates | 30g | 10% |
| Protein | 142g | 284% |
| Fat | 117g | 180% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 25g | 147% |
| Monounsaturated Fat | 48g | 240% |
| Trans Fat | 1g | 50% |
| Cholesterol | 571mg | 190% |
| Sodium | 3000mg | 125% |
| Potassium | 1483mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 148mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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