Ginseng and salted mustard chicken soup

This is one chicken soup that I enjoyed growing up as my mum cooked it pretty often. Ginseng with salted mustard chicken soup. It was very appetizing and flavourful, just go so well with rice or simply having it to warm your body.

The salted mustard off set the ginseng taste as some may not like the ginseng bitterness. In the past, I just added salted mustard and ginseng with the chicken parts in my soup. No salt needed. 

On my recent cooking on Chap Goh Mei, I added few mushrooms to it. Simple recipe, nothing much to it. You can cook in slow cooker, or in a pot or claypot over the stove. I used claypot for this recipe.

Ingredients:

Half kampung chicken, chopped to biteable size 

Water for boiling, about 3 cups (700ml)

Handful of salted mustard, soaked, drained, rinsed and cut into strips

2 - 3 strands of ginseng (any ginseng would do but I used American ginseng from the CNY  hamper), cut into shorter strands

3 shitake mushrooms, halved

Light soy sauce to taste (optional)

Methods:

1. Blanched the chicken parts then drained and washed before adding into a claypot of boiling water. 

2. Add in all the other ingredients except light soy sauce. Once boiling, turn the heat to lower heat. Let it simmer for at least 30 minutes or when chicken is tender. Serve warm. 

3. Add light soy sauce to your preferred taste. Or serve light soy sauce in dipping saucer together with the soup.