Ginseng Chicken Soup
|Chicken breast halves||4 , skinned and boned|
|Water||3 Cup (48 tbs)|
|Ginseng||1 Ounce (4 Pieces)|
Trim excess fat from chicken breasts.
Blanch chicken in boiling water for 1 minute; drain.
Transfer all ingredients to an earthenware pot.
Cover with lid and set aside.
In a deep 8-quart stockpot, invert a custard cup or similar-size heatproof bowl.
Pour water into stockpot until it reaches halfway up the side of the cup.
Place covered earthenware pot on top of cup.
Cover stockpot and bring water to a boil.
Cook over medium-high heat for 4 hours or until ginseng flavor is extracted.
Add additional water to stockpot as needed.