- 1 American ginseng root
- 5 slices dried abalone
- 5 to 6 cups water
- 1 skinless chicken breast
- salt to taste
- Simmer ginseng and abalone in water until soft, about 2 hours. Slice the chicken and add to the soup; boil until the chicken is cooked. Add salt to taste. If some of the water has evaporated, add more water to make 5 cups of soup. Bring to a boil again, then serve.