Ginkgo Chicken soup, my grandma would often tell me this soup is good for your memory. Ginkgo nuts are known in Chinese Traditional Medicine for increasing blood flow and helping with cognitive abilites. Besides that, I like the texture of ginkgo nuts. When cooked, they are slightly chewy and I personally think they also have a slightly bitter aftertaste.
Note: If you aren't familiar with Ginkgo, you will need to make sure to cook the nuts thoroughly as they are poisonous when eaten raw and consumed in large quantities. Some people may also be sensitive to ginkgo, so do keep that in mind when eating them.
Other variations of this soup can also include some rice wine, wood ear mushrooms and/or white fungus.
1.5 lbs. of chicken drummets
small lotus root, peeled and sliced
1 cup of ginkgo nuts, shells removed
filtered water (enough to cover the chicken)
sea salt, to taste
Ready in Total Time: 55 min.
Prep Time = 10 min. Cook Time = 45 min.
For the full preparation method and instructions, watch the YouTube video tutorial here.
Bring a large pot of water to a boil and blanch the chicken for a minute or two and set aside.
Prepare and chop the ginkgo nuts and lotus root.
Bring a fresh pot of water to a boil and the chicken, ginkgo, and lotus root.
Bring the soup to a boil, then a gentle simmer, cover and cook for 25-30 minutes, then simmer uncovered for another 15 minutes.