Black-Boned Chicken with Notoginseng

Tonifies the blood and nourishes the spleen and stomach. It is suitable for the physically frail and for pregnant women suffering from deficiency of blood.

Notoginseng root 10 g, white peony root 30 g, red dates 6, black-boned chicken 500–800 g, yellow wine, raw ginger, spring onions and salt to taste.

1.Rinse the herbs and steep in cold water. Clean the black-boned chicken, cut into pieces and blanch them.
2.Place the chicken meat, notoginseng root and other herbs in a pot together with an adequate amount of water.
3.Bring to a boil over high heat, then use low heat and stew until the chicken meat becomes tender. Add salt and other seasonings (optional) to taste and serve.

Tips for a Healthy Life
10–15 g of pilose asiabell root and 6–10 g of Chinese angelica may be added to enhance this dish.