The Chinese believe cold drinks are harmful to the digestive system, so soup is served not as a first course, but as a beverage with a meal. Because it's more readily available than fresh ginseng, we tested the recipe with ginseng tea.
2 tablespoons vegetable oil
2 cups chopped onion
2 tablespoons diced peeled fresh ginger
6 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to a boil. Stir in corn and ginseng tea; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper.
I made this in honor of the Chinese New Year and really enjoyed it. The ginger taste was delicious, and the broth really silky. I used ginseng tea bags, but didn't find that they made the color of the soup unappetizing.
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