Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
8 servings (serving size: 1 1/2 cups)

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.

How to Make It

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.

Ratings & Reviews

jax829's Review

February 17, 2013
Great recipes. I added more ginseng to enhance the flavor. Thanks for sharing. Do anyone know where i can get top grade ginseng roots

rstarrlemaitre's Review

February 03, 2011
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.