Ginseng, Dang-gui and Chicken Soup

Categories: Liver Blood Vacuity, Lung Qi Vacuity, Spleen Qi Vacuity

Ginseng, Dang-gui and Chicken Soup
PER SERVING:
Angelica (Dang Gui) head-40gm (sweet, bitter, acrid, warm, tonifies LV BLOOD)
Korean ginseng (Ren Shen)-16gm (sweet, bitter, warm, tonifies Qi and generates fluids)
Chicken-one whole (about 2 lb., use black-meat chicken for best effects) (warming, sweet, supplements blood and qi)
Pitted red dates (Da Zao)-10 (sweet, neutral, nourish blood, tonify qi)
Ginger-2 slices (warm/hot, acrid, sl. sweet, loosens phlegm, esp. from cold, good for digestion)
1. Wash chicken, cut into halves, remove skin and fat and put in boiling water to rinse for a couple of minutes, retrieve and drain.
2. Rinse herbs and dates.
3. Put all ingredients in a casserole with enough hot water to cover the chicken and put on the cover.
4. Place the casserole on a stainless steel cooling stand inside a pot or a wok with enough hot water at the bottom to reach up to the lower third of the casserole. Cover the pot or wok with lid.
5. Place the pot or wok on medium-high heat and cook for 4 hours. Add boiling water to the cooking whenever necessary to maintain the cooking and prevent burning.
6. Remove and add salt to serve. Drink soup mainly.
7. ALTERNATIVE METHOD: Bring the soup to a boil in a pot for about 10 minutes and transfer the cooking to a slow cooker and cook for 6 to 8 hours with high heat.
THERAPEUTIC EFFECTS:
Most nutritious tonic to promote blood and qi, improve bodily functions and energy. Especially good for extreme weakness after long period of sickness; all symptoms of blood and qi deficiency.
http://www.foodsnherbs.com/blood_tonic.htm