Rating: 4.5 stars
2 Ratings
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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.

Ying Chang Compestine
Recipe by Cooking Light January 2002

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Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

188 calories; calories from fat 29%; fat 6.1g; saturated fat 1.4g; mono fat 1.2g; poly fat 2.5g; protein 18.2g; carbohydrates 16.9g; fiber 2.4g; cholesterol 36mg; iron 0.9mg; sodium 209mg; calcium 33mg.
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