Seven-leaf ginseng and black chicken soup

Seven-leaf ginseng and black chicken soup

　　Ingredients: 1 black chicken (silkie chicken), 6 southern jujubes, 1 piece of dried tangerine peel, 20g notoginseng, 6 bowls of water, 1 teaspoon of salt.

　　 Method:

　　 ① Rinse the southern jujubes in water.

　　 　　② Clean and prepare the black chicken, trim off the tail.

　　 　　③ Crush the notoginseng, then place it along with the other cleaned ingredients into a stewing cup. Steam it over boiling water for 4 hours, add salt to taste, and it’s ready to serve.

　　 Notes:

　　 During childbirth, a woman loses a lot of blood. Without proper nourishment, she may suffer from weakness in the spleen and kidneys, as well as a sallow complexion and fatigue. To recover well, it is advisable to frequently consume tonic soups. Drinking seven-leaf ginseng and black chicken soup helps strengthen the heart, enrich the blood, remove stasis, and stop bleeding, thereby improving overall health and restoring vitality. Notoginseng has anti-inflammatory, analgesic, hemostatic, and stasis-resolving properties, making it highly effective when used in nourishing soups for postpartum women. When purchasing notoginseng at a Chinese medicine shop, the staff will usually crush it to facilitate cooking. Genuine notoginseng has a shiny black skin, while pale-skinned varieties are cultivated types. The silkie chicken, also called black chicken, has therapeutic benefits when used in soups — it nourishes yin and enriches blood without causing dryness. Pregnant women should avoid drinking seven-leaf ginseng and black chicken soup.