Recipe: Ginseng Quail Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 oz of American ginseng (about 4, index-finger sized)
  • 2 small quail
  • ½ lb of lean pork
  • 2 slices of ginger
  • 10 cups of water
  • ¼ tsp salt
  1. Boil a small pot of water for blanching while cutting the lean pork to 2-inch chunks. Rinse the quail under cold water and wash the inside.
  2. When the water boils, blanch the pork first, then the quail with the same pot of water. Set the meats aside.
  3. In a large pot, boil 10 cups of water. Meanwhile, rinse the ginseng under cold water and set aside.
  4. When the soup water boils, add all ingredients to the pot. Cover and cook on high heat until the water boils. Reduce the heat to Low and simmer for 2 hours.*
  5. Add salt as desired and serve.
* For stronger ginseng flavor in the soup, take the ginseng out of the pot with a tong after 1.5 hours of cooking. With a pair of cooking scissors, cut the ginseng in half lengthwise and return to the soup. Continue cooking on low heat for 30 minutes.
Recipe by Chinese Soup Pot at