Ginseng chicken soup is a delicious dish, a perfect combination of meat food and nourishing food, and one of the most representative traditional dishes. The method is simple, and a small amount of pepper is directly added to improve the taste, so it can be used. Please note that you must wait until it is no longer hot before using it.
Ginseng (scientific name: Panax ginseng GC. A.Meyer) is a perennial herb of Araliaceae and Ginseng. Up to 60 cm; The rhizome is short and the main root is spindle-shaped; Palmately compound leaves with 3-6 whorls at the top of stem, petiole 3-8 cm long, glabrous; Leaflets 3~5, membranous, central lobule elliptic or oblong elliptic, 8 ~12cm long, lateral lobule ovoid or rhomboid ovoid, 2 ~ 4cm long, apex long tapering, base wide wedge-shaped, with fine serrations, teeth with sharp spines, sparse bristles on the upper side, hairless on the lower side, and 5~6 pairs of lateral veins; The petiole is 0.5~2.5 cm long; The umbel has a solitary stem top with 30-50 flowers and a peduncle length of15-30 cm. Pedicel length 0.8~ 1.5 cm; Flowers are yellowish green; Calyx with 5 denticulate teeth, glabrous; Petals 5; Filaments are short; Ovary 2-loculed, style 2, free; Fruit oblate, bright red, 6~7 mm in diameter; The seeds are kidney-shaped and milky white.