9 Foods Not to Eat with Chicken
Introduction: There are phenomena of food compatibility and incompatibility; some ingredients should not be consumed together. Below is an introduction to ingredients related to chicken and their taboos.
1. Chicken and Carp: Chicken is sweet and warm in nature, while carp is sweet and neutral. Chicken tonifies the middle burner and assists yang, whereas carp directs qi downward and promotes urination. Their natures are not opposed, but their functions conflict. Fish all contain rich proteins, trace elements, enzymes, and various bioactive substances; the composition of chicken is also extremely complex. 2. Chicken and plums are incompatible; consuming them together can cause diarrhea. Antidote: Drink chicken urine.
3. Chicken and chrysanthemum are incompatible; consuming them together can be fatal. Antidote: Boil and drink a decoction of one qian of Asarum and five fen of Coptis.
4. Chicken and glutinous rice are incompatible: consuming them together can cause physical discomfort.
5. Chicken and garlic: Garlic is pungent, warm, and toxic, primarily functioning to direct qi downward, aid digestion, expel wind, and kill toxins. Chicken, on the other hand, is sweet, sour, and warm, and acts as a tonic. The functions of the two are mutually antagonistic. Furthermore, the pungent odor of garlic is also unsuitable for chicken from a flavoring perspective.
6. Chicken and sesame are incompatible: consuming them together can lead to severe consequences, including death.
7. Chicken and mustard: Consuming these two foods together can harm the body's vital energy (yuan qi). This is because mustard is a "hot" natured food, and chicken is a "warm-tonifying" food. The combination is feared to exacerbate heat, which is detrimental to health.
8. Chicken and dog kidney are incompatible: They can cause dysentery.
9. Pheasant and Carp: Carp is sweet and warm in nature, hot in effect, and functions to direct qi downward and promote urination. Pheasant, however, is sweet, sour, and slightly cool, and functions to tonify the middle burner, benefit qi, and strengthen the spleen. Therefore, their natures and functions are not compatible. Both carp and pheasant meat contain various amino acids, enzymes, hormones, trace elements, etc., so they should not be cooked together, as their biochemical reactions are relatively complex.