For the ginseng risotto, cut the ginseng roots into thin slices and simmer with water or soup for 1 hour. Add more liquid if needed. (Dissolve the ginseng tea powder used as a substitute in 125 ml of water or soup and boil briefly).
Add dates, chestnuts, barberries and rice and simmer for another 30 minutes. Stir frequently.
Season the ginseng risotto with salt and serve in a bowl.
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