COOKING TIME: 1 HOUR SERVES 4
The ginseng called for in this recipe is not the root itself, but the thin, stringy roots that extend from the main stalk. The Cantonese call these shreds yong sam soe, which literally means the "beard of the ginseng root". The beard, as it were, is a mild form of the potent root and makes a good introduction for those who are consuming it for the first time. It is extremely palatable, with only a slight bitter taste and is good for restoring the body's 'heat'.