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Allan Evans | Mar 6, 1999 09:24 PM

We tried Bo's Ginseng chicken for the first time. What
a superb creation: cornish hen stewed in a cast iron
covered pot, stuffed with glutinous rice, chestnuts,
garlic cloves, chinese plums, and a stick of Korean
ginseng, which the chef tempered with an herb (hard to
translate) that would reduce the feverishness the
ginseng is capable of inducing if consumed. From my
experience (and this is subjective, as everyone's
personnal balance of the yin and yang deficiencies
dtermine one's reaction) was that the use of Korean
ginseng created a warmth and calm whereas the Wisconsin
(American) panax has a more tonic effect. All told, if
one has a cold, one cannot find a heartier physical and
morale booster.

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