Is ginseng or astragalus root better for chicken soup? Many people ask this question. Chicken soup is a great nourishing soup, and we often hear about mushroom stewed with young chicken, but what Chinese medicinal herbs can be added to chicken soup?
Ginseng Chicken Soup
People who are physically weak should not add too many medicinal herbs when stewing chicken soup.
It is recommended to add appropriate amounts of red dates, goji berries, Chinese yam, and lotus seeds when stewing chicken soup. For example, goji berries and red dates stewed with black-bone chicken, Codonopsis and red dates stewed with old chicken, ginseng and goji berries stewed with old chicken, and Tianma stewed with black-bone chicken. The following medicinal herbs can also be added to the chicken soup!
1. Angelica sinensis, astragalus root, black soybeans, goji berries, prepared rehmannia root (soaked to remove sand), red dates, and Chinese yam;
2. 5 grams each of Codonopsis pilosula, Poria alba, white peony root, and fried Atractylodes macrocephala, 25 grams of炙甘草 (honey-fried licorice root), 7.5 grams each of prepared rehmannia root and Angelica sinensis, and 3 grams of Ligusticum wallichii. When buying medicinal herbs, be sure to ask clearly about their properties, pharmacology, any food or drug interactions, and any contraindications.
Medicinal nourishment menu for ordinary people: Ginseng Stewed Chicken
Effects of Ginseng: Ginseng is sweet and slightly bitter in taste, and slightly warm in nature. It belongs to the spleen, lung, heart, and kidney meridians. It has a potent qi and a moistening body, with a greater ascending than descending action. It has the effects of tonifying qi to secure collapse, strengthening the spleen and benefiting the lungs, calming the heart and improving intelligence, and nourishing blood to promote fluid production.
Ingredients:
1 live hen (about 1.5 kg), 1 ginseng root (about 10 g), 50 g mushrooms, 20 g green peas
Seasonings:
10 red dates, 20 g ginger, 10 g salt, 5 g sugar, 3 g MSG
Instructions:
1. Slaughter the live hen, bleed it, pluck it, remove the internal organs, tail tip, and feet. Cut it open from the abdomen (keeping the back connected), soak it in clean water for 4 hours, then remove and drain.
2. Place the ginseng in a bowl, add 100 ml of water, cover, and steam in a steamer over high heat for half an hour, so that the ginseng essence dissolves into the soup. Set aside.
3. After soaking, remove the stems from the mushrooms, wash, and slice them. Wash the green peas and red dates. Peel the ginger, wash, and slice. Set aside.
4. In a porcelain basin, place the soaked and cleaned chicken, add enough water to cover it. Then add the mushroom slices, green peas, red dates, ginger slices, salt, sugar, ginseng soup, and MSG. Place in a steamer and steam over high heat for 50 minutes. Remove and place the ginseng on the back of the steamed chicken.
5. When serving, the ginseng can be sliced according to the number of diners for everyone to taste.
Intestine powder