Double-boiled Korean Ginseng and Chicken Soup

Double-boiled Korean Ginseng and Chicken Soup

Double-boiled Korean Ginseng and Chicken Soup

I had to try my new double-boiling Chinese soup pot, so specifically sourced some nice Korean Ginseng ($100 HKD for 2 pieces) so I could make double-boiled ginseng soup with chicken (and pork). I love the genuine taste of Ginseng, it’s smooth and golden. And I love it in soups even more! Using the simplest of herbs, the soup takes a solid 3 hours in the double-boiler – but comes out rich, delicious and bursting full of flavours. Truly one of my favourite double-boiled goodies.

The benefits of ginseng and chicken soup are also numerous. Ginseng is usually described as “nourishing life” and the effects of the double-boiler, which maintains the soup at a lower heat without disturbing the ingredients physically, enable the flavours and efficacy of the ginger to permeate throughout the soup. The soup enhance immune functions and make body functions strong like the heart, lungs and spleen.

Soup Name

Double-boiled Korean Ginseng Chicken Soup

Traditional Chinese Name:  

人參雞湯 (rén sēn jī tāng)

 

For recipes and videos, visit us on YouTube.

What’s involved?

Prep time: 15 mins

Cook time: 3 hours in double boiler

Total time: 3 hours and 15 mins 

Serves: 4-5 bowls

Ingredients

The ingredients include: Fresh Korean ginseng, pork, chicken, dried red dates, dried Chinese Yam, and dried longans. I used chicken drumsticks instead of a whole chicken (which is usually recommended). The constraints you’re working with include the size of your double-boiler. In most cases, double-boilers need to fit inside another pot, so unless you’re got a restaurant-sized soup pot, you are restricted to the size of your double-boiling pot to fit the ingredients.

 

To keep the soup as “skinny” as possible, I removed the skin and as much fat as I could. Then I chopped the drumsticks into 3’s so that I can compact the size of the ingredients to fit into the double-boiler. The same applied for the pork shank. I didn’t blanch the meat as both didn’t have that much fat and I rinsed them under cool water before throwing it into the soup to clean them.

Keep the herbs simple. A mixture of these will suffice. Actually, my herbalist even suggested to just use dried Chinese Yam and that’s it, but I liked a little bit of sweetness and wanted to balance the coolness of the ginseng with the heaty of the dried longans just a little. If you’re scared that it’s too cooling, throw in 1-2 slices of ginger to balance it out.

Start by boiling your soup water. To be honest, I am eye-balling everything, but I started with a half pot of water and decided that I could always add more water after fitting all the ingredients in. Once the water boils, throw in all the ingredients together and boil on high for about 30 minutes. This is still OUTSIDE of the double-boiler.

 

The point of boiling it outside is to make sure everything is boiling inside and sufficiently cooking and mixing and bringing out nice flavours. I then turn off the stove and let it cool enough to bring the double-boiler into the pot to really begin the double-boiling process. Once inside the double-boiling pot, you can top it off with boiling water to ensure it’s full (more soup) and fill the double-boiling outside pot with warm or slightly hot water. Boil the outside pot until it really boils and then reduce to a very, very, very small boil and keep it tightly covered.

Double-boil it for about 3 hours and when it’s done, the soup will be a rich, golden colour and smell delicious. The house permeates with this ginseng fragrance and it’s beautiful.

 

I recommend directly serving from the double-boiler to the bowl.  No salt is needed. Enjoy!!!

Variations to the soup can include using the black, silkie chicken instead. They are definitely smaller, so hopefully will fit – but in general, this soup is made with both chicken and pork. You can also change up some of the herbs to include maybe the large dried dates, Astragalus Root,  wolfberries, or Codonopsis Pilosula Root.

Cooking Instructions

  1. Boil 1 separate pot of water to blanch your protein
  2. You can also begin to boil your pot of soup water in the thermal pot with the 3L of cold water
  3. Prepare your chicken any way you’d like.  I tend to quarter it and reserve the breast for another meal, using only the legs and bones.
  4. In your blanching pot, drop in the chicken bones and meat into the boiling water and blanch for 5-6 minutes, or until the water re-boils.
  5. Slice the wintermelon into large pieces, keeping the skin on.
  6. Using gloves, peel the Chinese (or Japanese) Yam and cut into large 2-inch thick pieces
  7. Cut the gobo root into 2 inch long pieces, keeping the skin on
  8. When your soup water boils, transfer the meat, add in the dried herbal ingredients, and all the roots and wintermelon
  9. Boil on high for 30 minutes
  10. Transfer for a thermal pot for another 4 hours to let it finish cooking
  11. Serve and enjoy!

For more videos, visit us on YouTube.

 

 

 

Chef tips:

  • Ceramic double boilers are the best, especially what you put the soup in.  You can use a metal outer double boiler, but ceramic or glass as best for boiling the soup

 

  • The Chinese double-boiled soups tend to have more than one protein (chicken + pork) as that really create the intense flavours that double-boiled soups are for

 

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Abalone in Chicken Soup

Abalone in Chicken Soup

Abalone in Chicken Soup

Tea Name:

Abalone in Chicken Soup

Traditional Chinese Name:

鮑魚清雞湯 (bào yú qīng jī tāng)

This soup is warming in nature and sweet to taste.

Visit us on YouTube for more tea and soup videos.

This soup is a powered up version of the Chicken Herbal Soup.

Packed with the natural sea-sweetness of the abalones and herbs, it’s a great soup for the cold winter months or confinement. You can eat the abalone as whole pieces (usually the smaller ones are cheaper, but it’s still an expensive soup), or sliced thinly and dipped in soy sauce.  Regardless, don’t waste the abalone! 

In addition, I know it says Chicken soup, but the Chinese commonly also add a small pork shank or pork bone to their otherwise known as Chicken and even Fish soups.  You can’t get away from the staple pork.

What’s involved?

Prep time: 2 mins

Cook time: 5 mins

Total time: 7 mins

Serves: 2 cups of tea

Ingredients

Cooking Instructions

  1. Prepare chicken (in quarters) by rinsing and blanching in a pot of boiling water (let it boil for about 2-3 minutes)
  2. Remove chicken and set aside
  3. Boil your pork in the same pot of boiling water as the chicken (for 2-3 minutes)
  4. Drain water and set aside
  5. Wash and clean abalone (with a toothbrush to be sure to brush off all the black residue)
  6. Wash and soak for 10 minutes all the dried herbs
  7. Boil your soup water

What I love about this soup

  • This soup is only so slightly warming and designed to replenish qi and yang (also helps with replenishing and strengthening blood). 
  • While the abalone itself is slightly cooling, it’s complimentary and offset by the warming chicken and other ingredients (if you want warmer soups, see below)
  • A very easy soup to make as you literally throw everything in together
  • It’s a versatile soup in that you can add different neutral vegetables (such as chayotes or corn)

Other chicken soups to try!

There are so many versions of this type of warming, herbal Chicken soup.  Check them out below!

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Snow Pears and Apples in Chicken Broth

Snow Pears and Apples in Chicken Broth

Snow Pears and Apples in Chicken Broth

Soup Name: Snow Pears and Apples in Chicken Broth

Traditional Chinese Name: 蘋果雪梨雞湯 (píng guǒ xuě lí jī tāng)

Nature:  Slightly cooling (because of the snow pears, which are cooling ingredients).  Snow pears are often eaten in the prime of summer when it’s super hot and used to help replenish liquids and moisture in the body!

Taste: Sweet

For more videos, you can follow us on YouTube.

 

This naturally sweet soup is great in lowering “heatiness” in the body. It’s not overly cooling, but does help soothe sore throats, sun stroke (& dehydration), and cool down that fiery feeling in your body when you eat too many fried and spicy foods. It’s great for kids, is super easy to make and the ingredients are readily available.

What’s involved?

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 6 bowls

Ingredients
Cooking Instructions
  1. Prepare chicken (see instructions on the chicken page) and quarter it
  2. Begin boiling your soup water
  3. Rinse and soak in warm water the dried dates and apricot kernals for 10 minutes
  4. Blanch the chicken in a separate pot of boiling water
  5. Wash the snow pears and apples, halve and core
  6. Add all the ingredients to boiling water
  7. Boil on high for thirty minutes and reduce to a medium boil for an hour
  8. Serve and enjoy!

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Soup Name:

Coconut, Chinese Yam and Fresh Conch in Chicken Broth

Traditional Chinese Name:

椰子螺雞湯 (yē zi luó jī tāng)

Nature:  Warming

Taste: Slightly sweet and savory

For more videos, you can follow us on YouTube.

This another beautiful version of a Chicken and Coconut Chinese Herbal Soup with the addition of the fresh conch!  This soup is super sweet and delicious and makes for a hearty meal (chicken and conch meat! So yummy!).

Do you see how deep, dark, and rich that broth looks?

The best thing about this soup post making is that you can eat it all! The chicken thigh is falling off the bone, tender, and tastes like coconut. I don’t even need to dip it in soy sauce like I do with pork shank. The corn is bulbous and some of them are filled with soup. I don’t even need to butter it! And the coconut meat is soft, flaky and rich. You can really taste the coconut flavours. This soup was super nice. I’ll need to make another batch. The only downfall is that preparing a coconut is like going to battle – me vs the coconut. 

    What’s involved?

    Prep time: 45 mins

    Cook time: min 2 hours

    Total time: 2 hours 45 mins

    Serves: 6 large bowls

    Ingredients
    • 1 fresh chicken, quartered

    • 2 large fresh conch

    • 1 fresh whole coconut, sliced into thin pieces

    • 2 feet of fresh Chinese Yam, largely sliced

    • 2 L of water

      Cooking Instructions
      1. Prepare chicken & conch (read each ingredient on instructions on preparation)
      2. In a pot of boiling water, blanch chicken and conch
      3. Prepare Chinese Yam by washing, peeling and cutting into large edible cubes (wear gloves while doing this)
      4. Prepare fresh coconut by cutting it with the inner brown skin into long thin pieces
      5. When your water boils, add all the ingredients in and boil on high for 30 minutes.  Reduce to a medium boil for another hour.
      6. Serve and enjoy!

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      GIVE YOUR LOVE OF SOUP.

      FOLLOW US AND SHARE.

      Fresh Snow Pears in Chicken Soup with Snow Fungus

      Fresh Snow Pears in Chicken Soup with Snow Fungus

      Fresh Snow Pears in Chicken Soup with Snow Fungus

      Soup Name:

      Fresh Snow Pears in Chicken Soup with Snow Fungus

      Chinese Name:

      雪梨雪耳雞湯 (xuě lí xuě ěr jī tāng)

      This soup is sweet to taste and slightly cooling.

       

      For more videos, visit us on YouTube.

      This end of autumn and into winter soup is slightly sweet, slightly cooling and is deliciously simple to make. With only a handful of ingredients, it is an ideal soup for the whole family and will have your kids asking for more. Add more pears to sweeten it, but you can also use the Chicken Herbal Soup base to start as well.

       

      Snow pears are sweet and cooling ingredients and targets the stomach and lungs.  These fruits are great for improving yin deficiencies in the body (which include feeling heaty) and can be used in teas and soups.

      Pair this with the snow fungus (click here on a video on how to prepare snow fungus) and you have an amazing moisturizing, healing, and cooling soup that is great for soothing the lungs and moisturizing the body during the winter, as well as a great source of collagen.

       

       

      What’s involved?

      Prep time: 15 mins

      Cook time: 1 hour 30 mins

      Total time: 1 hour 45 mins

      Serves: 6 servings

      Ingredients
      Cooking Instructions
      1. Rinse and soak dried snow fungus in a bowl of enough water to immerse it in for about an hour (or until soft)
      2. Clean and prepare the chicken
      3. Boil a pot of water to blanch the chicken in and when water boils, add in the chicken and boil for 2-3 minutes
      4. Drain and set aside
      5. Cut the soaked snow fungus into edible portions while discarding the core (which is usually very yellow and hard)
      6. Boil your soup water
      7. Prepare the snow pears by coring and halving (keeping the skin will prevent disintegration)
      8. Add all the ingredients together and boil on high for 30 minutes.  Reduce to a low boil for another hour.
      9. Serve and enjoy!

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      If you're planning to visit Taiwan, here are a few key things you should look for during your visit.  I've been to Taiwan many times and every time, it feels like the first time!  The food options are many and continue to evolve and change with every visit! For...

      How to soothe a cough with this Chinese orange monk fruit herbal tea!

      Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...

      How to make vegetarian green and white radish carrot Chinese herbal soup packs

      Tea Name: Vegetarian Green and White Radish and Carrots Chinese Herbal Soup Packs Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang). Literal translation is "red pale radish soup".  The red means the carrots (usually), the pale means the green radish (usually),...

      Strengthen spleen and remove dampness with this warming Chinese herbal tea

      Tea Name: Spleen strengthening damp removing herbal tea Traditional Chinese Name: 健脾祛濕茶 (jiàn pí qū shī chá) – direct translation here is “spleen strength remove damp” tea.  This is also quite a generic name in terms of the function of the tea rather than the...

      How to make fragrant salted egg soup base with vermicelli, tofu, and napa cabbage

      Soup Name: Fragrant salted egg soup base with vermicelli and napa cabbage (optional vegetarian-styled) Traditional Chinese Name: 鹹蛋集菜湯 (xián dàn jí cài tāng) – direct translation here is "salty egg vegetable soup". Nature:  Neutral Taste: Salty and sweet (You can read...

      What to eat in Taiwan… here’s to cycling and eating my way through Taiwan!

      If you're planning to visit Taiwan, here are a few key things you should look for during your visit.  I've been to Taiwan many times and every time, it feels like the first time!  The food options are many and continue to evolve and change with every visit! For...

      How to soothe a cough with this Chinese orange monk fruit herbal tea!

      Tea Name: Chinese orange monk fruit herbal tea Traditional Chinese Name: 止咳茶 (zhǐké chá) – direct translation here is “anti-cough” tea.  There are many teas that have earned the right to this label, so it’s just easier to use it as such instead of labeling all the...