Ginseng Chicken Soup

Categories: Kidney Qi Vacuity, Spleen Qi Vacuity

Ginseng Chicken Soup
Serves 7—8

2 kg (4 1/2 lb) whole chicken
30 g (1 oz) dried ginseng
1 cup clear rice wine (mijui)
1 teaspoon salt
1. Rinse chicken inside and out.
2. Put breast-side up in a large pot. Add enough water to cover chicken.
3. Bring pot to boil. Cover and simmer for 15 minutes.
4. Turn off flame. Skim off any scum on water. Let chicken steep for 90 minutes.
5. Add ginseng, wine, salt and bring to a boil, then cover and simmer for 30 minutes.
6. Serve directly in cooking pot so diners can help themselves: meat can easily be prised away from carcass with chopsticks, and soup ladled into individual bowls.

TCM Breakdown:
Chicken: supplements qi, consolidates KD
Ren shen: strongly tonifies yuan qi, tonifies qi and yang and benefits KD
Wine: Expels cold, invigorates blood, stops pain

CI for Ren shen:
Do not use: in Excess conditions, in cases of Liver Yang rising, with bleeding due to Heat in the Blood, with cough or wheezing due to Lung Heat, or with Phlegm Accumulation, with constipation, parasites, internal accumulation, or in Heat or Fire conditions.
Do not take this herb with stimulants such as caffeine (especially coffee)

CI for rice wine: do not use in heat conditions