Category :
Qi-tonifying, blood-nourishing, tendon-strengthening and marrow-replenishing
  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;
  3. Remove the skin and bone of the chicken sticks, blanch them in boiling water and rinse thoroughly; slice the ginger;
  4. 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 :
    • 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