Looking for a festive nonalcoholic concoction? To garnish, simply
float the edible flowers on top or freeze them in an ice ring.
Cranberry Ginseng Tea
- 2 cups water
- 2 green tea bags
- 2 ginseng tea bags
- 1 mint tea bag
- 2 cups cranberry juice cocktail, chilled
- 1 cup carbonated water,
chilled
- Bring water to boiling in saucepan. Remove from heat. Add green,
ginseng, and mint tea bags. Cover; let steep for 10 minutes. Remove
tea bags; discard.
- Cool at room temperature, covered, 2 hours.
Transfer to pitcher; add cranberry juice and carbonated water.
Serve over ice cubes. If desired, garnish with edible flowers.
Chill remaining tea up to 2 days.
Makes 5 (8-ounce) servings.
Nutritional facts per serving: calories: 20, total fat: 0g, cholesterol:
0mg, sodium: 5mg, carbohydrate: 0g, fiber: 0g, protein: 0g, vitamin
C: 19%
Courtesy of: www.cooksrecipes.com
Title: Ginseng Shreds Stir Rice - for a Special Meal
Yield: 1 servings
- 9 c Pre steamed rice
- 2 Ounces finely chopped Ginseng
- 2 tb Soy sauce
- 2 tb Vegetable oil
- 1 ts Salt
- 3 Onions shredded
- 3 Sweet peppers shredded
- 1 lb Celery
- Steam and simmer rice.
- Use 1 heaping tablespoon
vegetable oil and stir rice in a skillet over a big fire for
1 or 2 minutes.
- Take out the rice. Heat the remaining vegetable
oil over a big fire until hot.
- Put in finely chopped Ginseng,
onions, peppers, celery, and salt and stir for 2 minutes.
- Let sit, covered, for 7 minutes. Then it's ready.
Almost all Chinese soups and stews are adaptable to Ginseng, with
the exception of those having citrus fruits as an ingredient. I've
given you a start here, but experiment. Dig up a Chinese cookbook
and try out a few recipes.
From "The Ginseng Book", Louise Veninga, Ruka Publications,
1973.
SAMGYETANG (BABY CHICKEN & GINSENG SOUP)
Yield: 2 Servings
- 1/2 c Glutinous rice; well rinsed
- 2 Pieces fresh ginger; each
2 inches long
- 1 Scallion; sliced thin
- 6 Jujubes; korean dates
- 2 Garlic clove; halve lengthws
- 1 sm Chicken OR cornish game
hen (about 1 pound)
- 2 c Water
- 1 ts Sesame seeds, toasted
- 1 ts Korean sesame oil
- 1/8 ts Pepper
"This Samgyetang is a celebrated soup from the island of
Cheju, and deservedly so since the prestigious, almost mystical,
ginseng root is cooked and eaten like a vegetable with the chicken.
The Samgyetang is cooked in a tukbaege and brought still bubbling
to the table. It is considered to be a summer dish in restaurants
and homes. Koreans will break up the chicken and rice in the pot
so that it becomes a gruel. I prefer that each person helps himself
out of the pot, taking something of all the ingredients and spooning
the rich, thick broth over all. It seems to me more aesthetic without
altering the taste. The jujubes prove a touch of contrasting sweetness
to the chicken, rice and ginseng. Ginseng, or "insam" as
it is also called in Korea, tastes to me like a slightly bitter
parsnip. Its properties are alleged to be strengthening and bring
about rejuvenation."
- Mix the rice, ginseng root, scallion, 3 of the jujubes and
1 garlic clove together and stuff the chicken. Sew up the opening.
- Put
the chicken in the "tukbaege" or in a heavy pot
with a cover that is just a bit larger than the chicken. Add
the 2 cups water, the other 3 jujubes, the other garlic clove,
the sesame seeds and sesame oil and the pepper. Bring to a boil,
cover the pot and reduce heat to low. Simmer over low heat for
1 hour.
The soup will develop a thick, cloudy consistency and the chicken
will soften enough to melt away from the bones.
Serve hot in the "tukbaege" if you have one, or transfer
the chicken and broth to a large serving bowl.
Serves 2 with a variety of side dishes.
Source: "The Korean Kitchen" by
Copeland Marks
Chicken Breasts with Ginseng
Serves 4.
- 4 whole skinless chicken breasts
- 2 teaspoons powdered ginseng
- Salt and pepper to taste
- Place chicken breasts on a baking pan and sprinkle with ginseng,
salt and pepper.
- Place in a preheated 350 degree oven and cook
approximately 30-45 minutes, or until juices run clear.
Ginseng and Beef
- Fresh ginseng root, thoroughly cleaned and thinly
sliced
- 1/2 pound tenderloin, cut into narrow strips or chunks
- 3 or
4 small green onions
- soy sauce
- Sherry or wine
- Sugar
- Black pepper
- Garlic powder
- Vegetable oil
- Marinate beef with a mixture of soy sauce, sherry and sugar.
- Stir-fry
meat in oil.
- Add ginseng and fry briefly while adding the seasoning
of sherry, pepper, garlic powder, sugar and soy sauce to
taste.
- Add green onions. Cook briefly.
Deep Fried Ginseng
- Fresh ginseng roots, cleaned and sliced
Batter:
- 1 C flour
- 1 egg yolk
- Dash of salt
- 3/4 to 1 C water
(Or use your favorite batter mix)
Dipping sauce:
- Soy sauce
- sherry
- vinegar
- sugar
- Mix egg yolk with cold water.
- Add flour and salt.
- Mix lightly.
- Add ginseng slices to coat.
- Deep fry and serve with dipping
sauce.
Chocolate Peanut Butter Ginseng Cookies Preheat oven to 350 degrees Makes 3 - 4 dozen cookies
- 1 pkg. (18
1/ 4 oz) Devils Food cake mix
- 2 eggs
- 1/3 C vegetable oil
- 1 pkg. (10 oz.) peanut butter chips
- 1/2 to 1 C chocolate chips
- 1 tsp. ginseng powder
- Combine cake mix, eggs, oil, and ginseng. Batter will be stiff.
- Stir in chips.
- Roll into 1” balls.
- Place onto lightly
greased baking sheet. Flatten slightly.
- Bake 9-11 minutes.
- Cool one minute. Put on wire rack.
American Ginseng Banana Muffins Makes 12 muffins.
- 3 American Ginseng Tea bags or 1-2 tbsp of American Ginseng
Powder
- 2 soft medium bananas
- 2 medium eggs
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 1/2 cups flour
- 1 tbsp oil
- 1/8 tsp salt
- Allow contents of 3 tea bags (approximately 1 tbsp) to soak
in 3 tbsp hot water for 15 minutes.
- Mix bananas, eggs, sugar,
oil, and ginseng (and water) until well blended.
- Sift together
dry ingredients and add to banana mixture and mix well.
- Bake
at 350° for approximately
15 minutes.
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