Ginger and Ginseng Soup (serves one person)
Dry ginger slices 10g
Red ginseng 25g
Glutinous rice 40g
Red skin peanuts 10g
Mix 500g of Red Ginseng and 800g of Glutinous rice into the wok and stir fry on low heat for 25 mins or until the colour of rice becomes yellow, keep dry and at low room temperature.
Put all the ingredients into a sauce pan, bring it to a boil and then simmer until cooked or use slow cooker for 3 hours then serve.
This can be used as a daily meal, its heat property is milder than ginger drink and spicy noodle soup. It is especially suitable for extremely weak patients. If you can’t eat spicy food, you can simply remove the dry ginger.