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Ginseng Chicken Astragalus Soup

Soups and Congees

Ginseng Chicken Astragalus Soup
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
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.

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