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Ingredients
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Korean ginseng - 18 grams
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Chicken - 1 bird (about 1 kilogram)
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Wolfberry (qi zi) - 1
tablespoon
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Cooking wine - 1 tablespoon
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Broccoli - 150 grams
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Water - 3 cups
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Cornstarch solution - 2 tablespoons
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Salt to taste
Method
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Bring 3 cups of water to boil and
cock ginseng and qi zi with medium heat until water
reduced to 1 cup. Dish up ginseng and cut into slices.
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Season chicken with salt and wine,
place it in a steam pot, add ginseng slices and soup then steam
with medium heat for 30 minutes. Dish up chicken and let it cool
then chop into serving size.
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Cut broccoli into florets, blanch
in boiling water with some oil and salt then arrange it on the
side of the chopped chicken.
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When serving, bring ginseng soup
to boil, add salt to taste, thicken soup with cornstarch
solution and spread on top of the dish.
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