Tonifies Qi & Blood
Invigorates Blood & disperses stagnation
Warms the Yang and disperses coldness
Strengthens the Spleen
INGREDIENTS
- 1 whole chicken
- 1400 cc (1400 ml) rice wine
- 10 g. (0.4 oz) cinnamon twigs
- 3 g. (0.1 oz) tangkuei
- 3 g. (0.1 oz) cnidium
- 3 g. (0.1 oz) rehmannia (cooked)
- 30 pieces (0.1 oz) jujube (red)
- 10 g. (0.4 oz) lycium
- 5 g. (0.2 oz) codonopsis
- 10 g. (0.4 oz) astragalus
- 3 g. (0.1 oz) licorice
makes 5-7 servings
PREPARATION
- Remove giblets from chicken, wash rinse chicken in sold water
- Quarter chicken, bone-in
- Place chicken pieces in a deep stainless steel pan or crock pot.
- Add rice wine and all of the herbs.
- Bring to a boil. Uncover pan and ignite the alcohol vapor, allowing the flame to extinguish on its own.
- Cook over medium for 30-45 min. until jujube softens.
- Serve hot.
