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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Because it's more readily available than fresh ginseng, we tested the recipe with ginseng tea. 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 |
Directions:
1. 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; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper.
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