Red Ginseng Vitality Chicken Soup Cooking Instructions

  • 500g of chicken bone-in; black silkie chicken is preferred
  • 2L water + extra to blanch protein & soak herbs
  • 4 generous slices of ginger
  • Salt to taste


  1. Blanch-wash protein: Add protein to a medium-sized pot & fill with enough cold water to submerge protein. Bring to boil.
  2. In the meantime, rinse the herbs in cold water to 'awaken' herbs.
  3. Once the liquid has boiled, discard the liquid & any brown foam from the pot.
  4. Strain rinsed herbs and add to your pot with protein and ginger.
  5. Add 2L of cold water & bring to boil. Simmer on low heat 2-3hrs.
  6. Season salt to taste & rest for 5 mins before serving.

Cooking notes

    • If adding more protein than the recommended amount, ensure all ingredients are submerged in water.
    • Store leftover herbal soup in the fridge. When you are ready to serve, just bring to boil.