Taking Stock

Much the way we’re drawn to the ocean, something about soup appeals to our very core. Savory bisques and chunky chowders are among the great pleasures of cold-weather dining. To help satisfy that autumnal hunger, four metro Detroit chefs share their favorite recipes for supper in a bowl. Just add bread

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ginseng chicken soup
Ginseng Chicken Soup
Photograph by Joe Vaughn

Ginseng Chicken Soup

1 pound fresh chicken
½ ounce fresh ginseng (not ground)
2 pieces of dried fig
2 pieces of Nanaimo
2 quarts water

Put fresh chicken with Chinese herbs into a covered soup pot filled with water. Steam for 5 hours. Add pinch of salt.

Danny Yu
Hong Hua,
Farmington Hills

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