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
(page 1 of 4)
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
This article appears in the October 2008 of Hour Detroit.
Like what you've read? Subscribe to Hour Detroit »

Email
Print
del.icio.us
digg
yahoo!
Comments
Comments are moderated for appropriate language.