Chicken and ginseng soup

Name: Chicken and ginseng soup
Cuisine: China
Ingredients: 2 shallots, peeled and finely sliced; 2 skinless, boneless chicken breasts, sliced into strips; sea salt, to taste; vegetable oil, for frying; 1 litre/1¾ pints chicken stock; 1 cm /½ inch piece fresh root ginger, peeled and finely sliced; 2 skinless, boneless chicken breasts, sliced into strips; 3.5 cm/1½ inches ginseng root, sliced; 1 handful of sultanas

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 litre/1¾ pints chicken stock
3.5 cm/1½

Asia
China
Lunch
Gluten-free
Soup

Method

Bring the stock to the boil in a pan, add the ginseng, sultanas and ginger, then reduce the heat and simmer gently for about 30 minutes.
Add the chicken and simmer for a further 10 minutes.
While the soup is simmering, heat a pan or wok, add a little oil and stir-fry the shallots until they are golden brown and crispy. Remove from the pan and drain on