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Five-Spice Powder Chicken

Categories: Chicken, Cold in the Middle Jiao, Liver Qi Stagnation, Qi Stagnation in Middle jiao, Spleen Qi Vacuity, Stomach Cold

Five-Spice Powder Chicken 6 servings 1 large piece (0.15 ounces or 4 grams) dried tangerine peel (chen pi), or 1 tablespoon of shredded pieces (optional if unavailable) 2 cloves garlic, peeled and minced 1 (1-inch) piece fresh ginger, peeled and minced Juice of 1/2 lemon 1 teaspoon Chinese five-spice powder (wu xiang fen) 1/4 teaspoon Sichuan peppercorns or other kind of pepper 2 tablespoons vegetable oil 2 tablespoons dark sesame oil 1/2 teaspoon salt 2 tablespoons brown sesame seeds 1 (4- to 5-pound) roasting chicken, giblets removed Preheat oven to […]

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Warming fennel lamb

Categories: Cold, Indian, Kidney Yang Vacuity, Lamb, Meat, Paleo, Qi Stagnation, Stomach Cold

Warming Fennel Lamb Ingredients: 1 lb. Lamb, cut into ¾ inch cubes 1 TBL. Ground cumin 2 tsp. Rice wine ½ Medium-size green onion, chopped into ¼ in. pcs. 2 TBL. Olive oil 1 inch or piece fresh ginger, peeled & minced Salt to taste 1 tsp. Fennel seeds 1 Ground chili pepper (fresh or dried) Directions: 1. Place the lamb in a large bowl. Sprinkle with the cumin, rice wine, & green onions as you stir the lamb. Mix well for a few minutes so that the lamb is […]

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Categories: Bi Syndrome Cold, Cold in the Lower Jiao, Cold in the Middle Jiao, Large Intestine Qi Stagnation, Qi Stagnation, Side Dishes, Skin Problems, Spleen Damp Cold, Spleen Yang Vacuity, Stomach Cold, Vegetarian, Wei Qi Vacuity

Preparation time: 20 mins Serves: 4 Ingredients: 1 pound Brussels sprouts 1 carrot 1 leek 2 TBS butter 3 TBS creamed horseradish 1 TBS cider vinegar 1 tsp dill weed Salt Pepper Handful chopped walnuts Method: Roughly chop and steam the vegetables until tender.  The Brussels sprouts are best cooked whole with a cross-nicked into the base to help them cook all the way through.  While the vegetables are steaming, melt the butter in a pan and add all the other ingredients, cooking gently for a minute or two.  Serve […]

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