This Cantonese-inspired confinement soup is best taken during third week of confinement. For postpartum recovery, silky chicken soup has inhibiting and stimulating effects on uterus, nourishing the blood and also strengthen the body.
The medicinal values and curative properties of Chinese herbs used in stewed black silky chicken soup are listed as below :
Cordyceps sinensis (Dong Chong Cao) is used as a treatment for a
variety of ailments from fatigue to cancer. It is an excellent
strengthening tonic for convalescing woman after childbirth to
strengthen the body which is susceptible to cold and flu.
Rehmannia (Shou Di) is a nourishing tonic and generally used to nourish
the blood and the hormonal system.
Eucommia ulmoides (Du Zhong) is a kidney-tonifying herbal medicine and
also used for treatment of bone fractures and joint diseases. It is
best used to treat postpartum backache and chronic knee pain.
Angelica sinensis (Dang Gui) is a tonic for blood and often used
traditionally by woman to regulate menstrual cycle, relieve menstrual
cramps and treat menopausal symptoms. It acts as a general tonic for
the female reproductive system.
Ligusticum wallichii (Chuan Xiong) promotes qi and blood circulation,
relieves pain (headaches, abdominal ache, chest and muscle pain),
regulates menses, treats amenorrhea and get rid of blood stasis.
Black dates tonify the stomach, invigorate the spleen, nourish the blood
and calm the mind. It is indicated for those with poor appetite,
fatigue and loose stools.
1 whole black silky chicken
½ bottle rice wine
Chinese Herbs :
12 g Cordyceps sinensis a.k.a caterpillar
fungus (Dong Chong Cao)
20 g Rehmannia (Shou Di)
10 g Eucommia ulmoides (Du Zhong)
15 g Angelica sinensis or "female
ginseng" (Dang Gui)
5 g Ligusticum wallichii (Chuan Xiong)
8 pcs black dates
Rinse black silky chicken, discard head,
feet and internal organs, then cut into four big chunks, blanch in
boiling water and drain. (picture 2-3)
Place the chicken in stew pot together
with herbs, add a big bowl of water along with rice wine, stew for 1
hour with low heat. Then chicken soup is ready to be served. (picture