Double-boiled American Ginseng roots soup

I'd cooked this soup using the method of boiling on the stove earlier and essentially the herbs used are the same. However, this time I chose to use the method of double-boiling and I used pork instead of chicken.

The method of double-boiling cooks food slowly at a lower temperature. It is believed that the soup ingredients will slowly release the nutrients into the soup and the flavour and nutrients are 'locked' in the soup.

Double-boiled American Ginseng roots soup


  • 140g lean pork
  • 1 bunch of solomon's seal
  • 1 tablespoon wolfberries
  • 6 red dates (pitted)
  • a bunch of American ginseng roots
  • 2 pieces huai shan
  • 2 rice bowls water
  • salt to taste (optional)

  1. Blanch the meat.
  2. Rinse the herbs.
  3. Add all the ingredients (except wolfberries) into the double-boiler.
  4. Double-boil for 2-3 hours.
  5. Add wolfberries in in the last 15min.
  6. Add salt to taste.
  7. Sieve the soup, serving only the wolfberries and pork in the soup.

I put a little too much ginseng roots so it was a tad too bitter. Cut down on the amount of ginseng and it should work just fine. :)

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