Ginseng-Chicken Casserole Recipe

Use a slow simmer to cook the meat and veggies in this ginseng-chicken casserole.

From “Ginseng, the Divine Root”
June 2014

Yield: 6-8 servings

The story behind ginseng is as remarkable as the root itself. In Ginseng, the Divine Root (Algonquin Books, 2006), David A. Taylor tracks the path of this fascinating plant — from the forests east of the Mississippi to the bustling streets of Hong Kong and the remote corners of China. It should be noted that the future viability of wild American ginseng is at risk because of several factors, including over harvesting and loss of habitat. Be careful about where you purchase American ginseng, and only buy it from companies that sustainably harvest this amazing medicinal plant. Find a satisfying Ginseng-Chicken Casserole Recipe in the following excerpt.

Ginseng and Chicken Casserole Recipe


• 1 whole chicken
• 12 slices yam, peeled
• 2 tablespoons whole Chinese wolfberries
• 1 medium-size piece ginseng
• 2 slices ginger, peeled
• 1 spring onion, cut into lengths
• 6 cups chicken broth
• 1 teaspoon salt
• 1/4 cup rice wine
• 8 mushrooms


Cut the whole chicken down its back and place in boiling water for 2–3 minutes, then wash the chicken in cold water. Put the yam slices, wolfberries, and ginseng into a stewing pan and place the chicken on top of them. Add the ginger and onion. Pour the broth in, add the rice wine and salt, and cover the pan tightly; let the mixture simmer at a low heat for about 2 hours. Soak the mushrooms in warm water. Add them and stew for 1 hour more. Remove the ginger and onion. Place the ginseng on the chicken and serve.

Find out more about this spectacular herb: Read American Ginseng: History, Hunting and Uses.

From Ginseng, the Divine Root: The Curious History of the Plant that Captivated the World by David A. Taylor. © 2006 by David A. Taylor. Reprinted by permission of Algonquin Books of Chapel Hill. All rights reserved.