Black-Bone Chicken Soup

Black-Bone Chicken Soup

　　Black-Bone Chicken Soup

　　The black-bone chicken, also known as Wushan chicken or Silkie (Gallus

　　domesticus), is an omnivorous domesticated bird. It originates from Wushan in Taihe County, Jiangxi Province, China, where it has been raised for over 2,000 years. Not only are its beak, eyes, and feet pitch-black, but its skin, muscles, bones, and most internal organs are also black. In terms of nutritional value, black-bone chicken is far superior to ordinary chicken, and its meat is very tender. As for its medicinal and dietary therapeutic effects, it is even more unmatched by common chickens, earning it the title of “precious therapeutic poultry.”

　　Compared to regular chicken, black-bone chicken contains 10 types of amino acids, with higher levels of protein, vitamin B2, niacin, vitamin E, phosphorus, iron, potassium, and sodium, while having very low cholesterol and fat content—no wonder people call it the “treasure with a black heart.” Therefore, black-bone chicken is an excellent food for nourishing the body and recovering from fatigue. Eating black-bone chicken can enhance physiological functions, delay aging, and strengthen bones and muscles. It has notable benefits in preventing osteoporosis, rickets, and iron-deficiency anemia in women. According to the Compendium of Materia Medica, black-bone chicken helps to tonify weakness, treat diabetes, benefit postpartum women, cure uterine bleeding and leukorrhea in women, and address various other deficiency-related conditions. The famous Black-Bone Chicken and White Phoenix Pills are an effective remedy for nourishing liver and kidney, enriching blood and essence, strengthening the spleen, and consolidating collapse.