The Dao Does… Traditional Chinese Herbal Medicine Broth
In Chinese Medicine, the use of dietary therapy is of paramount importance to support and maintain optimal health and prevent disease or illness from arising. A well-known Chinese proverb states ‘she/he that takes medicine and neglects diet, wastes the skills of the physician,’ this proverb comes from a long-known understanding of the medicinal qualities of food and the use of dietary therapy as the prevention of illness and first-line of treatment for illnesses.
The primary food principles in Chinese dietetics strongly advocate the consumption of warm and previously cooked foods such as soups, porridges, mild curries, congees, broths, roasts, and stir-fries to support optimal digestive function. A good way to think about integrating Chinese medicine dietary principles is to begin to consume foods you would typically gravitate towards in the cooler autumn and winter months and avoid the consumption of excessively cold and raw foods and iced beverages.
Chicken soup is famous in Traditional Chinese Medicine to nourish and warm the body and restore the delicate balance of Qi and Blood. This traditional herbal broth has been used for recovery for a diverse spectrum of conditions, including recovery from colds and flues, post-surgery recovery, chronic illnesses, and supporting a new mother’s recovery postpartum or after miscarriage.
The following chicken soup broth recipe includes Traditional Chinese Herbs to tonify Qi, and strengthen Yin and Blood. We have modified this recipe to use a prepared Free-range or Organic chicken rather than a whole chicken which includes the fat glands, gizzard, and feet. We recommend that this herbal soup be prepared and frozen in individual portions and is to be consumed throughout the duration of recovery; the time frame of recovery may differ between each individual but on average the TCM Broth is typically consumed daily for 1 month.
Contraindications: Please do not consume this herbal medicine recipe if you are currently pregnant.
Ingredients:
1 x whole Free Range or Organic Chicken
1 x Large Brown Onion
2 x Carrots
3 x Celery Sticks
1 x Bunch Parsley
Water to cover
Ground black pepper
Few slices of Fresh Ginger Root
Chopped Spring Onion
Season with Salt to taste
Traditional Chinese Herbs
30g Huang Qi ( Astragali Radix ) Tonifies Qi
30g Dang Shen ( Codonopsis Radix ) Tonifies Qi
10g Dang Gui ( Angelicae Sinensis Radix ) Tonifies Blood
30g Shan Yao ( Dioscoreae Rhizome ) Tonifies Qi
30g Yu Zhu ( Polygonati Odorati Rhizome ) Tonifies Yin
15 pieces Dao Zao/ Red Dates ( Jujubae Fructus ) Tonifies Qi
Methods:
There are two methods that I recommend, depending on the availability of tools in your kitchen.
Method One with a Large Saucepan or Stock Pot
- Place chicken into a large saucepan or stock pot
- Roughly chop the onion, carrots, celery, ginger, and parsley
- Add Chinese Herbs
- Bring to a boil and simmer for at least two hours, the longer you let it simmer, the richer the flavour will be.
- Remove from the heat, strain out the bones, vegetables, and all Chinese herbs besides Da Zao ( red dates ), and let cool.
- Skim off the fat when cool and store in the refrigerator for up to three days, or alternatively, freeze in portions to defrost and reheat as required
- Season well
Method Two with Slow Cooker
- Place chicken into the Slow Cooker
- Add finely diced Brown Onion, Carrots, Celery, Ginger, Parsley
- Add all Chinese Herbs
- Add water to cover
- Season with Pepper and Salt
- Turn Slow Cooker to High and cook for 7-8 hours, depending on your slow cooker
- Check your slow cooker and stir every 2 hours, add water if necessary so that the chicken is covered
- Once the Chicken is cooked and tender, remove the chicken and debone it. Place chicken pieces back in the slower cooker
- Season to taste
- Skim off the fat when cool and store in the refrigerator for up to three days, or alternatively, freeze in portions to defrost and reheat as required
By Elizabeth Cullen & Clarice Berry ~