A half cup of jujubes, 10 cups of water, a half cup of chestnuts, 1 tea-spoonful of salt, 2 fresh ginseng roots and a cup of rice.   Wash the trimmed minor ginseng roots and place in a kettle along with small amounts of jujubes and chestnuts. Boil the contents in the kettle over mild fire for a prolonged period of time to make savory tea. For a medium-sized fresh ginseng root, 5 chestnuts, 5 jujubes and 7 cups of water will be adequate. Addition of 2 tea-spoonfuls of honey will make a perfect tea. Add about 3 pine nuts too   Rice : Wash and immerse in water for about one hour. Fresh ginseng root : Choose fresh ones, scrub skin off with a knife and slice the trunk lengthwise. Jujubes : Choose perfect ones and wash clean. Chestnuts : Remove shell and inner skin. Divide big ones into two parts. Wash until no creamy substance appears   1. Put 10 cups of water into a pot and add the fresh ginseng roots that have been prepared, chestnuts and jujubes, and boil.     2. Once water starts to bubble up, reduce the fire and continue boiling, while collecting foams occasionally.     3. When all the contents appear to be mixed fairly, add rice and stir slow and steady until the rice is fully cooked.     4. Add salt before eating. ※ It is good for recuperation to have ginseng gruel between meals.

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