Chicken Soup with Ginkgo and Turnip

Chicken Soup with Ginkgo and Turnip


材 料

  • 土雞肉 200克
  • 白果  40克 去殼去皮
  • 白蘿蔔 100克
  • 紅棗 10顆
  • 枸杞 10顆
  • 薑片 15克
  • 水 500㏄
  • 鹽 3/4茶匙


  1. 土雞肉剁小塊,放入滾水中汆燙去髒,再撈出用冷水沖涼洗淨,備用。
  2. 白蘿蔔去皮後切小塊,與做法1處理好的土雞肉塊、薑片一起放入湯盅中,再加入水。
  3. 以中火煮約1小時,放入枸杞、白果、紅棗。再用中火煮30分鐘,關火取出後再加入 所有調味料調味即可。



  • 200g Chicken
  • 40g Fresh Ginkgo, shell and skin removed.
  • 100g Turnip
  • 10 pcs Red Jujube
  • 10 pcs Goji Berry (Chinese Wolfberry)
  • 15g Ginger
  • 500ml Water
  • 3/4 tsp Salt


  1. Cut the chicken into small pieces. Blanch it in boiling water and rinse it in cold water. Keep dry until use.
  2. Remove the skin of the turnip and cut it into small pieces. Put Ginger and chicken prepared in the first step together into stockpot. Add the water and cover it with a food wrapper.
  3. Heat the stockpot one hour with medium flame. Then add Goji berry, Ginkgo, red jujube into the stockpot for another 30 minutes. Mix with all seasonings after turn off the steamer and serve.

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