Autumn Herb Recipe
Ginseng Black Chicken Soup
by Katie Stoyka
Everyone could use a little Qi nourishment at this time of year, and this classic Chinese herbal chicken soup gives a well-rounded boost to the system. Mayway recently connected with an excellent organic herb grower and inspected one of their farms in China in June 2017. In this recipe, we are highlighting some of these herbs, which are certified organic by both USDA and EcoCert.
- Ren Shen Bai/white ginseng is strong Qi tonic, which also nourishes the Yin and generates fluids.
- Hong Zao/dried red jujube dates are a gentle and mild digestive Qi tonic, they also nourish the Blood, calm the Shen, and moderate any harsh or toxic properties of other herbs.
- Gou Qi Zi/wolfberries are a stronger but still well-balanced tonic; they tonify Liver Blood and brighten the eyes, nourish Lung and Kidney Yin, and mildly tonify Kidney Yang.
- Chicken/Ji is considered a great digestive tonic in traditional Chinese medicine. The black chicken/Wu gu Ji, or Silkie, has black colored bones, dark flesh, and black skin. It is considered ideal for therapeutic soups medicine for nourishing the Yin and Blood, and can be found in Chinese markets, specialty butchers or ordered online.
- 1 free range organic chicken, black preferred, cut into large pieces
- 15 grams Ren Shen Bai/Panax ginseng/white ginseng
- 8 pieces Hong Zao/Ziziphus jujube/dried red jujube dates
- 1” piece of ginger, peeled and sliced (about 2 Tbs)
- 1 quart water or stock
- Rinse the dried herbs and drain.
- Add the herbs, ginger and chicken to a stock pot (see note) and add enough water so that everything is well-covered.
- Bring to a boil, reduce heat and simmer for 2 hours.
- Serve warm.
Note: Cooking herbs and herbal dishes in ceramic or coated cast iron (such as Le Creuset) prevents the herbs from reacting with metal, so if you have such a pot, use it!
Explore other recipes using traditional Chinese medicine herbs and food therapy here.