Ginseng chicken soup

Ginseng chicken soupis a type of soup, which involveschickenand ginseng (eitherpanax ginseng,female ginseng, orpseudo ginseng) as one of the main ingredients. Ginseng can typically be cooked with chicken in broth, porridge, and soups.Varieties of ginseng chicken soup can be found in Asian countries, such asChina,Malaysia, andKorea.
InChina, many traditional Chinese foods are associated with therapeutic properties and health-promoting effects.Some traditional Chinese foods which involvespoultry productsare recognized for their tastes, their nutritional values and health promoting benefits.The Chinesechicken soups, which are cooked in many different types of herbs, such asginseng,ginger, black mushrooms,wolf-berry fruits, driedChinese jujubes, and other ingredients, such as a wine andsesame oil, have typically been used to facilitate the speedy recovery of patients.Ginseng chicken soups are also eaten by theoverseas Chinese diaspora.
InChinese cuisine, there is a ginseng chicken soup calledRenshen jitang(人蔘雞湯; lit. "Ginseng chicken soup") and is considered as a "medicated food" (藥膳) followingTraditional Chinese medicine.The Renshen jitang is believed to be good for elderly and convalescent people, but is not unsuitable for young people.There are several variations of recipes for Chinese ginseng chicken soups; however, the cooking process typically involves the combination of the chicken, ginseng, and other ingredients in a large pot of boiling water, followed by a long simmering process.
In Cantonese cuisine, there is a form of ginseng chicken soup calleddun jitangordungye tong(炖鸡汤), also known as "chicken herbal soup". It involvesdouble-boilingtechnique for a very long period of time and uses ginseng beards and chicken breasts or chucks of old chicken.
The double-boiled chicken cooked withdong quai(当归; i.e. female ginseng) orpanax ginsengis a common type ofbo(補) eaten by Chinese women on their first trimester of pregnancy.It is also a commonboeaten by Chinese women during thepostpartum confinement, along with many other kind of postpartum confinement dishes (e.g. boiled chicken with wine or brandy and with a lot of ginger).
There is also another form of Chinese ginseng chicken soup calledZibu wujitang(滋补乌鸡汤; also known as "black chicken soup") which usesblack chicken. The cooking process involves boiling the water before adding the chicken and the ginseng orfemale ginseng, along with other Chinese herbs before boiling again; it is then simmered for a long period of time. Rice wine can also be added before switching off the heat.
In Cantonese cuisine, there is variation of thezibu wujitang(滋补乌鸡汤). A variation of this recipe is called the "Double boiled black chicken soup"; this recipe involvesdouble-boilingfor a very long period time.It is sometimes known asHeijitang(黑鸡汤) orHark gye tong.As this soup contains silkie chicken, it is supposedly more nourishing than white chicken, and is good for women in postpartum period.Ginseng beard is used in this recipe; however, ginseng slices can also be an alternative.
InJilincuisine, there is a type of ginseng chicken where ginseng is stuffed inside a young chicken before being place in a soup or broth; they are then steamed together.
InKorea, there is a popular, Korean traditional ginseng chicken soup known asSamgye-tang(삼계탕; 蔘鷄湯) or Korean Ginseng chicken soup (韩式人参鸡汤) which is served in restaurants all over Korea.Samye-tang involves the stuffing of a young whole chicken withglutinous ricebefore being boiled in a broth ofKorean ginseng,dried Chinese jujubes,ginger, andgarlic.
InMalaysia, there is a form of ginseng chicken soup calledChick Kut Teh(鳮骨茶). The Chick Kut Teh is a derivative of the traditional dishBak Kut Teh(肉骨茶; lit. "meat bone tea"). The Bak Kut Teh was originally a dish made byChinese immigrantsin Malaya back in the 19th century.TheBak Kut Tehtraditionally involves the combination of pork ribs with various spices and herbs and hasginsengas one of its key ingredients.The Chick Kut Teh is made by using chicken instead of the traditionally use of pork; the chicken is simmered in water, garlic, bak kut teh herbs, and mushrooms, tofu and goji berries.