Hey guys, for those of you who don't know, I'm rather intrigued by cooking, I had to raise myself during my younger years, thanks to my father working all the time and my mother leaving at 14, so I taught myself the art of cooking =D
Today, we're going to be cooking with one of my favourite herbs, Ginseng. Read on if you want to pick up on an awesome recipe.
Ginseng Concentrate/Heart Tonic Syrup
(Recipe taken from Kung Fu magazine
)
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1 Tbsp of Chopped Ginseng
1 Tbsp of cinnamon (It's optional, but I like it)
1 Pint of Honey
Combine all ingredients and simmer over medium heat
for 30 minutes.
Strain and take by the tablespoon several times
daily, it's great for increasing blood circulation.
You'll also use it in this recipe.
Drunken Chicken with Ginseng
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This is a rather good recipe I enjoy, about cooking
with ginseng...well...
Ginseng can stimulate the central nervous system,
speed up nerve impulses, lower blood sugar, and
increase your immune functions, however too much of
anything is bad, and you should watch HOW MUCH
ginseng you take in your body.
Ingredients:
6 Boneless Chicken Thighs
Marinade #1
1/4 Cup of Shao Hsing wine (You can use Dry Sherry
as a substitute if you like, or can't find Shao
Hsing)
1 Tbsp of Soy Sauce
1/4 Cup of Ginseng Concentrate
1 Tsp Sugar
3/4 Tsp of Salt
1 Tbsp of Crushed Ginger
2 Green Onions, cut in halves (Length Wise)
Marinade #2
1/4 Cup of Shao Hsing wine (Again, you can sub)
1 Tsp Sugar
Instruction:
Place chicken between two sheets of plastic wrap and
lightly pound with a mallet or rolling pin.
Combine Marinade #1 and place in glass heat proof
dish, such as a pie dish, add chicken and coat with
marinade.
Let stand for 10-15 minutes, add ginger and green
onion.
Cover and steam chicken in a Wok or Baine Marie
(That's a casserole dish with 1/2 inch water) over
high heat for 10-12 minutes or until chicken is no
longer pink, let cool.
Now add Marinade #2 to chicken and the juices in the
pan, coat chicken well, and put in the refrigerator
for 24 hours.
Discard the ginger and onion and serve in thin
slices with the gelatinised juice.
