上汤苋菜

ingredient :

苋菜 Bayam ( Amaranthus sp )

参须 American ginseng ( Panax quenquefolius )

玉竹 Angular Soloman's-seal ( Polygonatum odoratum )

白芍 Chinese peony ( Paeonia lactiflora )

枸杞 Wolfberry ( Lycium barbarum )

鸡肉 Chicken  ( Gallus gallus domesticus )

Method :

Cut the chicken into small cubes, blanch it.

Put in all the herbs and chicken into a pot, simmer till cooked.

Lastly, blanch the bayam in the soup for few minutes.

Add salt to taste.

Serve hot.

泡参粥 American Ginseng Porridge

First, clean some 150g of rice.  Add some 10 slice of American Ginseng 泡参 ( Panax quinquifolius ), some wolfberries 枸杞 ( Lycium barbarium ), and some 200g of sliced chicken breast.

Simmer it in 4 liter of water, for about 1 hour.

Add salt to taste !! !

上汤苋菜 Chinese Spinach Soup

First, saute some mince garlic. 

Add in generous portion of water, bring to boil.  Add in anchovies, and sliced American ginseng 泡参( Panax quinquifolius ).  Simmer with Chinese wolfberries 枸杞( pronounced gouqi in pinyin  ) ( Lycium barbarium ) till the American ginseng‘s flavour is out. 

Normally, Chinese angelica 当归 is used ( Angelica sinensis ), instead of American ginseng.   I had no choice but to use American ginseng because after I finish prepared all the ingredients, I realized that there are no more Chinese angelica left in the fridge.  

Remove the anchovies.  Add in a few slice of chicken breast / lean pork.

Add in Chinese spinach 苋菜 ( pronounced xiancai in pinyin ) ( Amaranthus dubius ). Bring to boil.

Add in salt to taste.

泡参鸡汤 American Ginseng Soup

American Ginseng Soup 泡参鸡汤

泡参片( American ginseng - Panax quinquefolius )
枸杞子(wolfberry - Lycium barbarum )
鸡肉 ( chicken )
干贝( scallops )

put all ingredients into a pressure cooker with 2 bowl of water, cook for 20 minutes.