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.