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    • Oct 10, 2020
    • 1 min read

Ginseng Chicken Sea Cucumber Soup


[Ingredients]

  • 1 whole chicken, trim head and bottom, rinsed and pat dry > Season with some salt, pepper, grated ginger and rice wine

  • 4 cloves garlic, peeled and chopped

  • 4 ginger slices

  • 4 large dried scallops, soaked then break into smaller pieces

  • 2 cilantro roots, chopped

  • 2tbsp ginger slices

  • 2tbsp dried longan

  • 300-400g sea cucumber, cut into smaller pieces

  • 400ml water

  • 400ml collagen broth

  • 1 pack shimeiji mushrooms, trimmed

  • 1/2-1tsp salt

[Steps]

  1. In a soup pot, saute garlic, ginger, scallop and cilantro root with some shallot oil till fragrant.

  2. Add in chicken and pan sear till slightly browned on all sides.

  3. Add in water and broth, followed by ginseng, longan and sea cucumber. Mix well and let simmer for 40-45mins.

  4. Lastly, add in mushrooms and salt, mix well and let simmer for another 10mins.

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