Black-Bone Chicken

Categories: Kidney Jing Vacuity, Kidney Qi Vacuity, Kidney Yang Vacuity, Kidney Yin Vacuity

Black-Bone Chicken

1 black-bone chicken, whole*
1 bunch scallions, cut into 5 or 6 pieces (white and green parts)
1 tablespoon rice wine
5 to 6 slices gingerroot
Salt to taste
1. Combine all the ingredients, except salt, in a slow cooker or large pot. Cover with water.
2. Simmer on low heat for 3 to 4 hours, until chicken is tender and meat begins to come off the bone.
3. Serve chicken meat seasoned with salt, and a little of the cooking juice, if desired.
*Black-bone chicken, sometimes sold as Silky Chicken, can be found in the frozen food section of many Asian markets. The black-bone chicken is a small bird with dark skin, a little bigger than a game hen. It is often sold with the head and feet intact. While cooking leave these still intact.

TCM Analysis:
Black Bone Chicken- sweet, neutral, LV/KD, nourishes LV/KD, nourishes yin and reduces fever
Scallions- bitter, acrid, HT/UB, promotes urination/sweating, releases exterior w/c
Rice Wine- expels cold, invigorates blood
Ginger- acrid, warm, LU/SP/ST, warms MJ, stops nausea/vomiting, detoxifies other herbs, reduces infl.
Salt- salty, cool, KD, softening/moistening
Overall Pattern: This recipe is primarily nourishing the KD with the black bone chicken. The other ingredients in the dish counter each other’s temperatures, creating a balance.