Podcast #7 - SUPER FOOD: Black Chicken Soup
1. Yin and Yang:
- Yin and Yang are fundamental opposites that represent the dualistic nature of existence. Yin is associated with qualities like darkness, cold, stillness, and receptivity, while Yang is associated with qualities like light, heat, activity, and assertiveness.
- In the context of the body, Yin and Yang represent complementary aspects of physiological functions. For example, Yin corresponds to the cooling and nourishing aspects of the body, while Yang corresponds to the warming and active aspects.
- Health in TCM is believed to be the result of a dynamic balance between Yin and Yang. An imbalance, where one dominates over the other, can lead to various health issues.
2. Blood (Xue):
- Blood in TCM is not just the red fluid in our circulatory system but represents a broader concept that includes the nourishing and moistening aspects of bodily fluids.
- It is primarily associated with Yin, as it is a nourishing substance that supports the Yin aspects of the body.
- Blood nourishes the organs, tissues, and muscles and is essential for maintaining overall health and vitality.
3. Qi (Chi):
- Qi is often translated as "vital energy" or "life force" in TCM. It represents the dynamic, energetic aspect of the body.
- Qi is closely associated with Yang, as it is responsible for the body's active and functional processes, including movement, digestion, and circulation.
- Proper circulation of Qi is crucial for maintaining health, as blockages or imbalances in Qi flow can lead to various ailments.
Relationship between Yin, Yang, Blood, and Qi in TCM:
- In a healthy individual, there is a harmonious balance between Yin and Yang, Blood, and Qi.
- Yin and Yang provide the foundational framework for understanding the body's condition. They influence the relative proportions and quality of Blood and Qi.
- Blood and Qi are interdependent. Blood is considered the mother of Qi, as it provides the nourishment and substance necessary for the generation and circulation of Qi.
- Proper nourishment of Yin and Blood is essential for maintaining a healthy body, as it supports the production and circulation of Qi.
- Imbalances can occur when there is deficiency or excess in either Yin, Yang, Blood, or Qi, leading to various TCM diagnoses and treatment strategies, such as acupuncture, herbal medicine, and dietary adjustments.
Black Chicken
In traditional Chinese medicine (TCM), black chicken, often referred to as "silkie chicken" or "black-bone chicken," holds a special place due to its unique properties and potential health benefits. Black chickens are a breed of chicken characterized by their dark feathers, skin, and bones, which are dark or even black in color. These chickens are believed to have specific qualities that align with principles in TCM:
1. **Warming Nature:** Black chickens are considered to have a warming nature in TCM. This means that they are believed to have the ability to enhance Yang energy and provide warmth to the body. Warming foods are often recommended in TCM to counteract cold conditions, strengthen the digestive system, and promote overall vitality.
2. **Blood-Nourishing:** Black chickens are also thought to be beneficial for nourishing the blood and replenishing Qi (vital energy). In TCM, foods and herbs that support blood and Qi are used to address conditions of blood deficiency, such as anemia, fatigue, and weakness.
3. **Tonic Properties:** Due to their warming nature and potential to nourish blood and Qi, black chickens are sometimes used in TCM as a dietary tonic. TCM practitioners may recommend black chicken soup or dishes for individuals who need to strengthen their overall health, especially after an illness or during a recovery phase.
4. **Nourishing the Yin:** While black chickens are known for their warming properties, they are also thought to nourish Yin, helping to balance their effects. Yin represents the body's cooling and moistening aspects, and it is essential to maintain a proper balance with Yang.
四君子汤 (Sì Jūn Zǐ Tāng) or "Four Gentlemen Decoction" is a classic Chinese herbal formula used in traditional Chinese medicine (TCM) to address various health conditions, particularly those related to Qi deficiency and a weak spleen and stomach. This formula consists of four herbs, each with distinct properties and functions. Here is an explanation of the properties of each herb, the recommended amounts, and how they interact within the formula:
1. 白术 (Bái Zhú) - Atractylodes Rhizome:
- Property: Warm and Bitter
- Function: Bai Zhu is the principal herb in Si Jun Zi Tang, and it is known for tonifying the Spleen and drying Dampness. It helps to strengthen the digestive system, improve appetite, and alleviate fatigue. However, its warm nature can be drying, potentially causing thirst or dry mouth.
2. 人参 (Rén Shēn) - Ginseng:
- Property: Warm and Sweet
- Function: Ren Shen is a potent Qi tonic that helps to replenish the body's vital energy. It also has a tonifying effect on the Spleen and Lung Qi, enhancing overall vitality. It can help counteract the potential drying effects of Bai Zhu by adding a moistening and nourishing aspect to the formula. It does this without causing excessive dryness because of its sweet and slightly moistening nature.
*If you don’t have ginseng, use 2-3 x the amount of "党参" (Dǎng Shēn)
- Latin: Radix Codonopsis
- Taste: Sweet
- Temperature: Neutral
- Meridian Affinity: Spleen, Lung
3. 茯苓 (Fú Líng) - Poria:
- Property: Neutral and Sweet
- Function: Fu Ling primarily targets the Spleen and Kidneys. It is known for its ability to promote urination, reduce edema, and alleviate the feeling of fullness in the abdomen. It helps to alleviate dampness without overly drying the body. Its ability to promote urination and reduce edema helps balance the formula, preventing excessive dampness buildup.
4. 炙甘草 (Zhì Gān Cǎo) - Prepared Licorice Root:
- Property: Neutral and Sweet
- Function: Zhi Gan Cao is neutral and sweet, and it serves as a harmonizing and moderating herb in the formula. It enhances the taste and palatability of the decoction while reducing the potential harshness of Bai Zhu. One of its important functions is to harmonize the actions of the other herbs, ensuring that they work together smoothly without any single herb dominating or causing unwanted side effects.
Relationship between the herbs and how they interact:
- Bai Zhu is the primary herb in this formula, addressing Spleen Qi deficiency and dampness.
- Ren Shen reinforces the Qi of the Spleen and Lung, enhancing the overall tonifying effect of the formula.
- Fu Ling supports the Spleen by promoting fluid metabolism and reducing dampness.
- Zhi Gan Cao moderates the harsh nature of Bai Zhu, harmonizes the formula, and enhances its taste.
The key to the success of Si Jun Zi Tang lies in this careful combination of herbs, each chosen for its specific properties and functions, and the precise proportions in which they are used. This harmonious interaction not only strengthens the digestive system but also minimizes potential side effects, ensuring that the formula is both effective and well-tolerated. Si Jun Zi Tang is a prime example of how TCM formulas are designed to balance and complement the properties of individual herbs to promote health and healing.
Recommended amounts:
The typical proportions of these herbs in Si Jun Zi Tang are as follows:
- Bai Zhu (Atractylodes Rhizome): 9-12 grams
- Ren Shen (Ginseng): 6-9 grams
- Fu Ling (Poria): 6-9 grams
- Zhi Gan Cao (Prepared Licorice Root): 3-6 grams
四物汤 (Sì Wù Tāng), also known as "Four Substances Decoction" or "Si Wu Tang," is another classic Chinese herbal formula used in traditional Chinese medicine (TCM). This formula is primarily prescribed to address blood deficiency and regulate blood circulation. Si Wu Tang consists of four herbs, each with distinct properties and functions. Here is an explanation of the properties of each herb, the recommended amounts, and how they interact within the formula:
1. 当归 (Dāng Guī) - Chinese Angelica Root:
- Property: Warm and Sweet
- Function: Dang Gui is the principal herb in Si Wu Tang and is known for its ability to tonify and regulate the blood.
2. 川芎 (Chuān Xiōng) - Sichuan Lovage Rhizome:
- Property: Warm and Pungent
- Function: Chuan Xiong promotes blood circulation and helps to relieve blood stasis. It is often used alongside Dang Gui to enhance its effectiveness in addressing blood-related issues.
3. 白芍 (Bái Sháo) - White Peony Root:
- Property: Neutral and Bitter
- Function: Bai Shao nourishes and soothes the liver and helps to regulate blood. It is used in the formula to prevent the potential side effects of Dang Gui, such as excessive blood-moving properties.
4. 熟地黄 (Shú Dì Huáng) - Prepared Rehmannia Root:
- Property: Warm and Sweet
- Function: Shu Di Huang nourishes Yin and Blood. It helps to balance the formula by providing Yin support, which can be depleted when addressing blood deficiency.
Relationship between the herbs and how they interact:
- Dang Gui is the central herb, addressing blood deficiency.
- Chuan Xiong enhances the blood-invigorating properties of Dang Gui and helps relieve blood stasis, making it beneficial for conditions like headaches related to blood stagnation.
- Bai Shao balances the formula by preventing overstimulation of the liver and counteracting the warm nature of Chuan Xiong.
- Shu Di Huang nourishes Yin and Blood, which is important for replenishing vital substances in cases of blood deficiency.
Recommended amounts:
The typical proportions of these herbs in Si Wu Tang are as follows:
- Dang Gui (Chinese Angelica Root): 12-15 grams
- Chuan Xiong (Sichuan Lovage Rhizome): 6-9 grams
- Bai Shao (White Peony Root): 6-9 grams
- Shu Di Huang (Prepared Rehmannia Root): 12-15 grams
八珍汤 (Bā Zhēn Tāng) is simply these two formulas put together.
十全大补汤 (Shí Quán Dà Bǔ Tāng), also known as "All-Inclusive Great Tonifying Decoction" or "Ten Complete Tonics Decoction"
1. **生姜 (Shēng Jiāng) - Fresh Ginger:**
- Property: Warm
- Taste: Pungent
- **Shēng Jiāng (Fresh Ginger):** Fresh ginger is considered warm in property and has a pungent taste. It is known for its ability to warm the body, expel cold, promote sweating, and alleviate digestive issues. Ginger is often used to address conditions related to cold and dampness, such as nausea, vomiting, and abdominal discomfort.
2. **大枣 (Dà Zǎo) - Chinese Date (Jujube):**
- Property: Neutral
- Taste: Sweet
- **Dà Zǎo (Chinese Date/Jujube):** Chinese dates are considered neutral in property and have a sweet taste. They are often used to harmonize other herbs in a formula and to strengthen the Spleen and Stomach. Jujube is known for its nourishing and tonifying properties, making it beneficial for Qi and Blood deficiency conditions.
3. **黄芪 (Huáng Qí) - Astragalus Root:**
- Property: Warm
- Taste: Sweet
- **Huáng Qí (Astragalus Root):** Astragalus root is considered warm in property and has a sweet taste. It is a potent Qi tonic and immune system enhancer, often used to strengthen the body's overall vitality. Huang Qi is beneficial for conditions of Qi deficiency and is known for its ability to boost energy.
4. **肉桂 (Ròu Guì) - Cinnamon Bark:**
- Property: Hot
- Taste: Pungent, Sweet
- **Ròu Guì (Cinnamon Bark):** Cinnamon bark is considered hot in property and has a pungent and sweet taste. It is used to warm the interior of the body, dispel cold, and promote circulation. Cinnamon is often used in formulas to address conditions of Yang deficiency and to improve blood circulation.
Amounts:
Ginger - three pieces
Dates - two pieces, but more better
Huang Qi - 15-18g
Rou Gui - 6-9g
乌鸡汤 (Wū Jī Tāng), also known as "Black Chicken Soup," is a traditional Chinese soup made using a black chicken, various herbs, and sometimes additional ingredients. It is believed to have nourishing and health-promoting properties. Here's a basic process for making this soup:
Ingredients:
- 1 whole black chicken (You can also use a regular chicken if black chicken is unavailable)
- A variety of Chinese herbs
- Salt and pepper (for seasoning)
- Water
Instructions:
1. **Prepare the Chicken:**
- If using a whole black chicken, clean it thoroughly and remove any excess fat or unwanted parts.
- If using a regular chicken, you can choose to keep it whole or cut it into smaller pieces for easier cooking.
2. **Parboil the Chicken:**
- Place the chicken in a pot of boiling water for a few minutes. This step helps remove any impurities and blood from the chicken.
- After parboiling, remove the chicken from the pot and rinse it under cold water. Clean the pot as well.
3. **Prepare the Herbs:**
- Gather your chosen Chinese herbs and rinse them under cold water.
- Use a cheesecloth bag if you like
4. **Cook the Soup:**
- Place the clean chicken back into the pot. Use a crockpot or some sort of earthen clay pot to increase digestibility
- Add the prepared herbs, ginger slices (if desired), and enough water to cover all the ingredients.
- Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let the soup simmer gently for a few hours (usually at least 2-3 hours). Longer cooking times may be used for a richer flavor.
- Skim off any impurities or foam that rise to the surface during cooking.
5. **Season and Serve:**
- Once the soup is ready, season it with salt and pepper to taste.
- Remove the chicken and herbs from the soup, and discard the herbs (if you wish, you can strain the soup to remove any herb residues).
- Serve the soup hot, along with the cooked chicken pieces.
乌鸡汤 is enjoyed for its nourishing and warming properties and is often consumed during the colder months. It's also considered a tonic in traditional Chinese medicine and is believed to help boost energy and overall health. You can adjust the choice of herbs to suit your preferences and health needs.