Immune Boosting Chicken Stock Recipe
This stock is great to help build up your immunity now before any signs or symptoms of cold or flu set in.
Use this as a base to add to all your favorite soup recipes.
Ingredients:
1-2 two-inch pieces of fresh ginger
3 cloves fresh garlic, peeled & crushed
1 medium size onion, cut into three-inch pieces
1 pound chicken bones, chicken carcass
4 dried or fresh shiitake mushrooms
6 pieces (~ 20 grams) astragalus (Huang Qi)* and/or
6 pieces (~ 20 grams) codenopsis (Dang Shen)
12 cups water
Dried or fresh oregano, thyme, rosemary, bay leaves to taste (optional)
1-2 two-inch pieces of fresh ginger
3 cloves fresh garlic, peeled & crushed
1 medium size onion, cut into three-inch pieces
1 pound chicken bones, chicken carcass
4 dried or fresh shiitake mushrooms
6 pieces (~ 20 grams) astragalus (Huang Qi)* and/or
6 pieces (~ 20 grams) codenopsis (Dang Shen)
12 cups water
Dried or fresh oregano, thyme, rosemary, bay leaves to taste (optional)
Directions:
1. Place all ingredients (minus the herbs) in a large pot and bring to a boil.
2. Lower the heat and let simmer, covered, for 4-8 hours
3. Add astragalus and codenopsis for last hour
4. Add optional Mediterranean herbs for last half hour
5. Strain broth through strainer or mesh, removing
bones and herbs
6. Use broth immediately, store in fridge for several days, or divide into smaller portions and freeze for later use.
1. Place all ingredients (minus the herbs) in a large pot and bring to a boil.
2. Lower the heat and let simmer, covered, for 4-8 hours
3. Add astragalus and codenopsis for last hour
4. Add optional Mediterranean herbs for last half hour
5. Strain broth through strainer or mesh, removing
bones and herbs
6. Use broth immediately, store in fridge for several days, or divide into smaller portions and freeze for later use.
This stock is especially good for increasing immunity and to counteract frequent colds and fatigue. If using Astragalus or Codenopsis please stop at first sign of cold or flu.
The Chinese herbs help tonify Lung and Spleen qi, boost Wei qi. The Mediterranean herbs are great to upregulate the immune system and bring cold & flu symptoms to the surface of the body to be expelled.
* We have limited supplies of bulk Astragalus root available at the clinic for purchase
The Chinese herbs help tonify Lung and Spleen qi, boost Wei qi. The Mediterranean herbs are great to upregulate the immune system and bring cold & flu symptoms to the surface of the body to be expelled.
* We have limited supplies of bulk Astragalus root available at the clinic for purchase
Healthy Lungs Fritillaria Pears
This dish is good for soothing a dry or
chronic cough, dry throat, bronchitis, asthma or
allergies. It will help moisten the Lungs, clear Heat
& transform phlegm.
Ingredients:
4 TBSP fritillaria (chuan bei mu) powder*
4 large ripe pears, any variety
4 teaspoons honey, or to taste
1 tsp cinnamon
3/4 tsp cardamom
Crushed walnuts
Directions:
1. Wash the pears but leave the skins on. Cut off the top 1/3 of the pear and save for later. Remove the core of the bottom part of the pear to create a hole that leaves the bottom and outside of the pear intact.
2. Place 1 Tbsp of the fritillaria powder, 1 tsp honey, ¼ tsp cinnamon and 1/8 tsp cardamom in the hole of each pear.
2. Place 1 Tbsp of the fritillaria powder, 1 tsp honey, ¼ tsp cinnamon and 1/8 tsp cardamom in the hole of each pear.
Replace the tops onto the pears.
3. Place the pears in a steamer, cover and cook for 40 minutes or until soft. Alternately, the pears can be baked at 350 degrees for 40 minutes or until soft.
3. Place the pears in a steamer, cover and cook for 40 minutes or until soft. Alternately, the pears can be baked at 350 degrees for 40 minutes or until soft.
4. Sprinkle the pears with the crushed walnuts and serve warm.
*We sell fritallaria / chuan bei mu granules at our office. If
you have access to the fritallaria bulbs grind to powder
in a food mill, etc to use.
you have access to the fritallaria bulbs grind to powder
in a food mill, etc to use.
Adapted from Ancient Wisdom, Modern Kitchen, a cook book by Wang, Sheir & Ono.