Delicious Chicken Ginseng Conch Chinese Soup

Been craving for some Chinese soup for a while now and thought today would be the perfect time to make it! My nearby grocery store had Conch for sale so I quickly pounced on some knowing exactly what to do with them! Conch can be very chewy and tricky to cook because it's all muscle but with a magical pot called the "Pressure Cooker", it'll turn any tough meat into pure tenderness! I bought some dried Ginseng some time back and thought it would be the perfect time to incorporate them into my soup. Ingredients are relatively straight forward, chicken bones/meat, Ginseng, water, and Conch!

Ingredients:

4 Conch
1.5 lbs of Chicken Bones/Meat
3-5 grams of Ginseng root
Salt
Pepper
Water

Instructions:

1) If you bought your Conch with the shell removed then you are set but I unfortunately had to remove the shell myself and it was rather tricky, I had to use a hammer to break the shell to get the Conch out.

 2) Be sure to remove the inedible items which are the bottom parts of the Conch as they are the digestive parts and the hard lid that's on top of the muscle! Be sure to rub salt on them and rinse very well with cold water to clean them.

After the Conch has been removed from the Shell

After removing the inedible portions of the Conch!

3) Now dice them into smaller pieces so all the natural flavors can get into the soup! Don't worry not all the flavor is lost into the soup.

4) Slice Ginseng roots into small slices (about 3-5 grams) worth. A little goes a long way!

5) Get your Pressure Cooker pot out and pour all the ingredients into the pot! Then pour enough water such that it reaches the height of the ingredients.

6) Close the lid and pressurize! Once it reaches pressure lower the heat to Medium-Low to Low. Just ensure it stays at pressure.  Set timer to 35 minutes!

7) And voila! The finished product! Add salt and pepper to your desired taste! Let me know what you think!