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Ginseng Chicken Broth

Soups and Congees

Ginseng Chicken Broth
1 four to five pound chicken, insides removed and rinsed
1 Tablespoon coarse salt, divided in half
1 medium to large ginseng root, rinsed well but not peeled
1/2 cup goji berries
1/2 cup Job’s tears
2 large onions, cut in quarters
1 large knob fresh ginger, cut in half, then each piece smashed with the side of a cleaver
3 Tablespoons soy sauce
1 teaspoon sesame oil
1 scallion, minced
1 clove garlic, minced
2 slices fresh ginger, peeled and minced
1/2 teaspoon Chinese black vinegar
1. Rub the half portion of salt on the inside and outside of the chicken, and allow to rest for half an hour.
2. In a large soup pot, bring six quarts of water to the boil then carefully add the chicken so as not to get scalded. Reduce the heat and scum, as needed for five minutes then add ginseng root, goji berries, Job’s tears, onions, and the ginger. Simmer for three hours, turning the chicken three or four times. Then remove the chicken to a serving bowl.
3. While the chicken is cooking, mix soy sauce, sesame oil, scallion, garlic, and ginger pieces, and the vinegar, and put into a small bowl to be used for dipping.
4. Spread the other ingredients around the chicken, and eat it tearing off pieces with chopsticks. Dip the pieces of chicken into the sauce, if desired, eat the herbal items plain.

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