Adapted from MyRecipes.com; Ying Chang Compestine, Cooking Light
Ahhh! Can you feel yourself getting warmer already? Make this recipe for chicken soup your signature to turn to on cold, rainy fall days. Because it’s more readily available than fresh ginseng, we tested the recipe with ginseng tea. And did you know: The Chinese believe cold drinks are harmful to the digestive system, so soup is served not as a first course, but as a beverage with a meal.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 2 tablespoons diced peeled fresh ginger
- 6 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 3 cups water
- 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 3 cups fresh or frozen yellow corn
- 4 bags ginseng tea or 2 sliced ginseng roots
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Method
- Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes.
- Add chicken; sauté 4 minutes.
- Add water and broth; bring to a boil.
- Stir in corn and ginseng tea; return to a boil. Reduce heat and simmer for 20 minutes. Sprinkle with salt and pepper.
