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American Ginseng Red Ginseng and Chicken Soup


  • 20g American Ginseng Red Ginseng (thick slices)
  • 700g fresh whole chicken
  • 4-5 slices ginger with skin
  • 25g dried snow fungus
  • 10-12 cups of water
  • Pinch of sea salt and black pepper

Servings:   3-5


  1. Soak the snow fungus in hot water for 30 minutes, then remove the yellow base with a pair of scissors and divide the fungus into small bundles.
  2. Wash and slice the ginger. No need to peel the skin.
  3. Cut a fresh chicken along the joints to separate the chicken into a few big chunks with a pair of kitchen scissors. Then tear off the skin and remove the fat.
  4. Bring a pot of water to a boil and put all the chicken pieces in.
  5. Put American Ginseng Red Ginseng slices, sliced ginger into the pot.
  6. Bring the soup to a boil, turn it down to medium-high heat, and cook for 45 minutes.
  7. Turn the heat to medium-low and cook for another 30 minutes when the soup becomes cloudy.
  8. Add the soaked snow fungus in the soup and cook for another 30-45 minutes. Season the soup with a pinch of sea salt and black pepper.

Tags:   American ginseng, Soup, Recipes