Black Chicken Soup for Pregnancy

Pregnancy Soup

Here is a delicious and time-honored family recipe that we would like to share with you. It contains nutrients derived from pork and black chicken, as well as tonifying herbs to promote a woman’s optimal health during pregnancy.

As noted in one of our previous newsletter articles, the black chicken is supportive to the digestion and is used in China to nourish the Yin and Blood, as well as in recipes that are intended to enhance the Jing. In the West, these chickens are commonly known as Silkie Bantams because of their fluffy and soft feathering. They can usually be found in specialty butcher’s shops or Chinese markets.

Using pork in this recipe is complementary to the black chicken because it is neutral, sweet and salty, enters the Spleen, Stomach and Kidney channels and nourishes the Yin.

The primary herbal component in this recipe is E Jiao, which is sweet and neutral, entering the Kidney, Liver and Lung meridians, powerfully tonifying the blood and enriching Yin. In addition to nourishing the blood, it also stabilizes, and calms the fetus. Both Hong Zao and Long Yan Rou are sweet and warm, tonifying the Spleen and Stomach Qi, nourishing the blood and calming the Spirit. To balance the flavors, as well as harmonize the Middle Jiao, we add Sheng Jiang, which is spicy, warm and enters the Lung, Spleen and Stomach meridians. Together, the combination of these herbs encourages the smooth movement of Qi in the digestive system.

Consideration of supportive nutrition is particularly important in pregnancy, in order to promote fetal growth and development. Naturally, we also want to ensure the mother has abundant nourishment so she can carry the child safely to term, prepare for labor, delivery, and of course --- welcome parenthood!

Ingredients

  • 150 g Black Silkie Chicken (Wu ji)
  • 100 g Lean pork
  • 15 g Equus asinus gelatin (E jiao)
  • 5 pc Red jujube dates (Hong zao)
  • 5 g Longan (Long yan rou)
  • 3 slices Fresh ginger (Sheng jiang)
  • Salt to taste

Cooking Instructions

  1. Wash & cut meat into chunks; Blanch in boiling water for 2-3 minutes, drain, set aside
  2. Soak and remove pits from red dates
  3. Put all ingredients (except salt) into a ginseng cooker/ceramic double boiler (or you can use a ceramic or coated cast iron pot if preferred)
  4. Add appropriate amount of water to cover ingredients
  5. Bring water in exterior pot to boil, then lower heat
  6. Simmer for 2 hours
  7. Add salt to taste

We hope you (or the about-to-be mommy) enjoy this recipe! Please explore our other recipes using traditional Chinese medicine food therapy in our Articles/Recipes section.

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