Ginseng Recipes
Ginseng Steamed with Chicken Legs
3 large or 4 small chicken legs
1 cup rice wine or dry sherry
White pepper to taste
2 spring onions, minced
5 slices ginger root
15 grams ginseng sliced
Cut each chicken leg in half at the joint; with a heavy cleaver chop each
half into 2 pieces, including bone. Place chicken chunks in a Pyrex
or ceramic bowl, add sliced ginseng and ginger, add wine or sherry. Place
bowl in a steamer basket or steamer-wok, and steam over high heat for 1
hour. Sprinkle pepper and minced spring onions into individual soup
bowls, then ladle chicken chunks, ginseng pulp, and broth into soup bowls,
stir, and serve.