Email
Print
FeedTaking 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
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
Like what you've read? Subscribe to Hour Detroit »
