Little Chef

        After visiting the Chinese medicine apothecaries, learning about the types of traditional Chinese medicine, and tasting a variety of medicinal cuisines, we tried to cook our own medicinal cuisines. The teacher has prepared ingredients for us, and we are ready to give it a try.

Recipe：Black chicken soup with ginseng and Radixpolygoni Multiflori

      We wore chef's hat and gloves for food hygiene.

◎Ingredients：Radix polygoni Multiflori, Angelica sinensis, Ligusticum chuanxiong, Codonopsis pilosula, Glycyrrhiza uralensis, Lycium chinense Miller, stragalus membranaceus, Chinese Jujube, Korean ginseng, whole chicken.

◎Preparation：

1.    Rinse these ingredients and place on dishes for later use.

2.   Rinse the chicken, and peel the skin with fat.

3.    Place the chicken in boiled water for 2 minutes to remove the fat.

Rinse these ingredients

Place the chicken in boiled water

4.    Immerse the Chinese medicines in boiled water to release the aroma.

5.    Boil the immersed Chinese medicines in water, and place the chicken into the pot.

6.   After the soup boils, turn to low fire, and stew until the chicken is soft and tasty.  

7. The soup is finished and ready to serve.

Spoone out chicken from the soup

     Boil the immersed Chinese medicines in water

Stew chicken

Rice vermicelli

     Our "Black chicken soup with ginseng and Radix polygoni Multiflori"

Recipe：Ginseng rose tea

◎Ingredients：ginseng, dried rose, Chinese jujube, Lycium chinense Miller, Glycyrrhiza uralensis Fisch

◎Preparation：

1.     Boil the water

2.     Add ginseng rose tea bag into the hot water.

3.    Wait for the tea to into pale yellow, and it is ready to serve.

Add ginseng rose tea bag into the hot water

Serve Ginseng rose tea to cups

Our "ginseng rose tea"

     Serve "Black chicken soup with ginseng and Radix polygoni Multiflori" to bowls