The Dao Does ~ Golden Bone Broth

The Dao Does… Golden Bone Broth

Bone Broths have been used in Chinese cultures for healing for a long period of time to boost Qi and Blood flow. I have always been hesitant about cooking my own broths and usually use Gevity bone broth, whilst treating or for when I need an immune boost.

I found this recipe from The First Forty Days by Heng Ou, and although this book is designed for Post Partum mothers in the ‘Fourth Trimester, I often refer to the recipes for nourishing meals to support the immune system and to fill the tank.

I enjoy this Chicken, Red Dates & Ginger Soup as it is a warming broth that includes nourishing Hong Hua, also known as Red Dates or Jujube which are known in Chinese Herbal Medicine to support tonifying the Qi and Spleen and nourishing the blood. The soup also includes Goji Berries, in Chinese Herbal Medicine known as Gou Qi Zi which tonifies Qi and Blood.

Chicken, Red Dates & Ginger Soup

An excerpt from The First Forty Days by Heng Ou pp.138

Serves 6-8

Ingredients

1.2kg whole chicken or parts, free-range preferred
½ of a white or yellow onion
5cm knob of Ginger, unpeeled and halved
3 medium carrots, peeled and thinly slices
5 Chinese Red dates/ Hong Zao/ Jujubes (You can find these at your local Asian Grocer)
3 tablespoons dried Goji Berries
Sea Salt

Method

Rinse the chicken under cold water, place it in a medium stockpot, and add enough cold water to just cover the chicken. Bring to a boil over medium-high heat, uncovered.
Once boiling, add the onion and ginger to the pot. Reduce heat to medium and cook for 40 minutes, covered. Every so often, remove the lid to skim any foam off the top and discard.
Remove from heat, and with the help of tongs, remove the chicken and set it aside to cool.
When cool enough to handle, remove the cooked meat from the carcass and shred it.
Return the rest of the carcass to the pot.
Add 1-2 cups of the shredded meat, along with the carrots and red dates, and simmer over low heat, uncovered, for 1 hour.
Set a time to go off in the last 15 minutes, and stir in the goji berries.
Season with a pinch or two of salt, or more, to taste.

Drink this soup throughout the day. Can be kept in the fridge for up to 5 days, or frozen in zip–tight plastic bags or mason jars for up to 3 months.

By Elizabeth Cullen