Ginseng Chicken Soup


1 kg kampung chicken, skinned and cut into fairly large pieces
15g American ginseng (phao sum)
1 green apple, cored and cut into quarters
3 seeded red dates
1 tsp kei chi (woldberries)
800ml hot water


Blanch chicken pieces in a pot of boiling water. Drain well.


Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.

Serve hot.

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