Function：
Qi-tonifying, blood-nourishing, tendon-strengthening and marrow-replenishingInstructions：
- Slice and rinse the Korean red ginseng; rinse the New Zealand antler slices (blood) thoroughly for later use;
- Remove the kernel of the jujubes (XL), rinse together with Thailand dried longans - small thoroughly for later use;
- Remove the skin and bone of the chicken sticks, blanch them in boiling water and rinse thoroughly; slice the ginger;
- Put all ingredients into a steaming pot, pour in some hot water and rice wine, stew over water for about 3 hours, add salt before serving.
Good Choice for Winter
Stewed Antler Slice Soup with Korean Red Ginseng and Jujube
- Author : HKJEBN Kitchen
Ingredients
- (Serves 2-3)
- Korean Red Ginseng 8g (about 6 slices)
- New Zealand Antler Slices (Blood) 16g (about 30 slices)
- Thailand Dried Longans - Small 20g (about 10 pieces)
- Jujubes (XL) 20g (about 5 pieces)
- Chicken Sticks 2 pieces
- Ginger 2 slices
- Rice Wine 1 teaspoon
- Salt Adequate
Good Choice for Winter
Stewed Antler Slice Soup with Korean Red Ginseng and Jujube
Ingredients
| (Serves 2-3) |
| Korean Red Ginseng 8g (about 6 slices) |
| New Zealand Antler Slices (Blood) 16g (about 30 slices) |
| Thailand Dried Longans - Small 20g (about 10 pieces) |
| Jujubes (XL) 20g (about 5 pieces) |
| Chicken Sticks 2 pieces |
| Ginger 2 slices |
| Rice Wine 1 teaspoon |
| Salt Adequate |
Function
Qi-tonifying, blood-nourishing, tendon-strengthening and marrow-replenishing
Instructions
| 1. | Slice and rinse the Korean red ginseng; rinse the New Zealand antler slices (blood) thoroughly for later use; |
| 2. | Remove the kernel of the jujubes (XL), rinse together with Thailand dried longans - small thoroughly for later use; |