chinese herbal chicken

By Louisa Ong-Lee

Four thousand years ago, Chinese scholars observed the opposing forces of nature and developed the concept of “yin” and “yang,” where the balance between conflicting elements is crucial to keeping the universe in harmony. The Chinese philosophy of food therapy evolved based on this concept. To maintain good health one must eat the right choice of food. This is determined by the constitution of the individual.

  • “Yin” is the negative energy found in pale individuals with slow blood circulation. They suffer from cold spells and fall ill easily.
  • “Yang” is the positive energy seen in individuals who are active, perspire easily, and have a reddish complexion.
  • “Wind” can be identified as the sudden movement of the body’s internal energy. It can manifest itself in bodily aches and pains, rashes, and even headaches.
  • “Damp” is detected by fluid retention resulting in swelling of the joints.
  • “Dryness” is seen as the lack of fluids and oils. It causes dry skin, dry hair, and chapped lips.

Chinese food therapy strives to achieve dietary balance (“yin-yang”) within the body. When a person’s constitution is healthy, one is considered balanced or in a “neutral” state. To achieve and maintain this, one should eat foods opposed to the body’s constitution. Therefore if a person is too “yin” then a “yang” diet is advised and vice versa. This is the basic concept of traditional Chinese health management.

Winter is seen as “yin” and our bodies are affected by the environmental influences of cold temperatures, lack of sunshine, and dampness. Our constitution can be considered as more “yin” during this time. Therefore the traditional Chinese winter menu will consist of meals using herbs to overcome the cold and energize the “yang” in the body.

Here is a “yang” recipe to energize your winter.

1 lb chicken
0.7 oz sliced angelica (dang gui) (aids blood formation and increases energy)
0.3 oz medlar seeds (qi zi) (clearer eyesight)
0.7 oz dioscorea (huai shan), soaked overnight (anti-aging and lowers blood pressure)
0.7 oz astragalus (bei qi) (promotes blood circulation)
0.3 oz dried longan flesh (energy booster)
2 tablespoons of vegetable oil
3 cups of water

SEASONING
1 teaspoon salt
1 tablespoon wine
1 teaspoon light soy sauce

MARINADE
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon light soy sauce
1 tablespoon cornflour
1 tablespoon oil

STEPS:

  • Boil 3 cups of water.
  • Cut the chicken into pieces and marinate for 15 minutes.
  • Rinse herbs.
  • Heat oil in a pot. When the oil is hot, sauté marinated chicken.
  • Add herbs and fry for 2 minutes over medium heat.
  • Pour in the hot water.
  • Add seasoning.
  • Bring this to boil. Stew on low heat for 1 1/2 hours, checking water level occasionally.

When finished cooking, strain the Chinese herbs from the soup. While they are edible, they have no nutritional value.

ROCHESTER RESOURCE: Ingredients are available at Westlake Food Products, 85 Commerce Drive, Rochester, NY. Tel: (585) 334-0372. Contact Penny.

ABOUT THE AUTHOR: Louisa Ong-Lee is from Singapore and is a Feng Shui Master. She consults for organizations and homes where there is a desire to establish a balanced and harmonized environment to work and live in. She can be contacted at her company, Feng Shui 8. Tel: (585) 752-7862. Email: fengshui@rochester.rr.com.