//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"> Recipes

Body Anew Acupuncture

Traditional Chinese Medicine for Health and Wellbeing
Home
Acupuncture News
FAQ
Patient Paperwork
For Professionals
Find Acupuncture Near You
Prices
Testimonial Letter
About Us
Contact Us
Site Map
License and Legal
Shop
Food Therapy Recipes
 
In this section, we at Body Anew will share some food therapy recipes for people who wish to supplement their treatment at home.  Some of these recipes can be taken any time, others are for more specific ailments.  The general recipes will be here.  We will also be developing a more detailed section here, discussing the theories of Food Therapy and how it works, for those interested taking a more proactive approach to their healing.
 
Black Boned Chicken
(Silkie Chicken or TaiHe Chicken)
 
Indications:  Anemia, Heavy Menstruation, Recovery After Childbirth
 
Contraindications:  Don't take if you have a cold, flu, or other similar condition.
Black Boned Chickens can usually be found at Chinese food stores.  They are called Black Boned because both the skin and bones are black.  They are small, roughly the same size as free-range chickens.  You can also usually find the herbs that this recipe calls for at a Chinese food store.  If not, you can find these herbs through a local Traditional Chinese Medicine practitioner.  If you're worried about finding these herbs due to a language barrier, make sure your computer has Chinese character recognition enabled, print out the recipe and then show someone at the grocerie store the Chinese characters.  They should be able to show you what you're looking for.
  • 1 Black Boned Chicken
  • 3-4 (whole) American Ginseng roots (美國人參)
  • 30 grams Gou Qi Zi (枸杞子, Chinese Wolfberry Fruit, or Lycium Fruit)
  • 20 grams Da Zao (大棗, Chinese Dates or Jujube Fruit)
Rinse the herbs and put aside.  You will want to have enough water so that the herbs and chicken are completely submerged with about an inch of extra water on top.  Boil the water first, add the ingredients and then turn the fire down to simmer and cover.  Cook for 2-3 hours depending on the size of the chicken.  Stir occasionally and check the water level.  When the chicken is done, add sea salt to taste.  Remember to cut the chicken if it's still on the bones, so that everyone you're serving can get some!
 
Recipe submitted by Dr. Charles Chen of the American College of Acupuncture and Oriental Medicine
 
.