Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Ginseng Chicken Astragalus Soup

Soups and Congees

Ginseng Chicken Astragalus Soup
Ingredients:
1 three to four pound young chicken, cut in quarters, internal organs discarded
1 cup glutinous rice, soaked overnight
4 dried milk vetch root slices boiled in four cups of water fr one hour, then drained
3 scallions, knotted
1 one-inch piece ginseng, sliced thinly
1 head garlic, all cloves peeled
4 to 6 red jujubes
1/4 teaspoon ground black pepper
Preparation:
1. Rnse and dry chicken pieces with paper towes.
2. Drain rice and the milk vetch, saving three cups of water from each
3. Put chicken pieces in the drained waters, add scallion knots, and simmer for forty minutes, then discard skin and bones from the chicken pieces and cut meat into one-inch pieces.
4. Add rest of the ingredients and simmer half an hour longer Serve with or without garlic cloves.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720