Whole Chicken-1 medium small size
American Fresh Ginseng- 4 small ones or two big ones. (Cut off the ginseng roots at the bottom. Korean's believed that if it's not removed, it will give you a fever. You can also use the dried ones. Be careful what type of ginseng you use. American ginseng can be eaten in all seasons. Whereas Korean ginseng in traditional herbal medicine, is considered as "hot". It's suggested to be only used in the Winter.)
Green Onion-1 (Chopped them into small thin slices.)
Sweet Rice-1/4 cup of sweet rice (Soak in water for 1 hr first.)
1. Boil a pot of hot water and put the chicken in. When the chicken changes color outside, take it out.
(This is the cleaning process.)
2. Put all the dates, ginseng, garlic and sweet rice inside of the chicken.
3. Prepare another pot of boiled water. Put the chicken in and add the rest of the ingredients, except green onion.
4. When it starts to boil, turn it to medium low heat and cook for 1 hr.
(When it's done, use a pair of chopsticks to break the chicken from the middle. Spray green onions on top and start eating!)
5. Serve (or you can let it cool down and refrigerate it first. The next day you will see the fat on top. Just scoop them out. It will become a healthy low fat chicken ginseng soup.)
*Benefit of this soup:
The taste of gingseng is a bit bitter. If you don't like it, drinking the soup can get same benefits. Ginseng helps to boost the immune system, lower blood sugar levels, inhibit cancerous tumor growth and neurological benefits. Details please check http://www.livestrong.com/article/118223-benefits-wild-american-ginseng/
Help to strengthen the functions of heart and lung, as well as nourish the stomach and spleen.