Dang Gui chicken soup
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1. About this recipe
Dang Gui chicken soup is the classic Chinese restorative soup, given to women after childbirth, after menstruation, after surgery, and during fatigue or convalescence. Dang Gui (Angelica sinensis) is the most famous blood-tonifying herb in Chinese medicine, and slow-simmered with chicken it produces a rich, slightly sweet, savoury broth that builds blood and qi.
2. Ingredients
- 1 small whole chicken or 1kg chicken pieces (preferably bone-in)
- 10–15g Dang Gui slices
- 10g Huang Qi (astragalus root) — optional, adds qi support
- 8–10 jujube (red dates)
- 2 tbsp goji berries
- 5 slices fresh ginger
- 2 spring onions, white parts only
- 1 tsp salt
- 1 tbsp Shaoxing rice wine (optional)
- 2 litres water
3. Method
- Blanch the chicken in boiling water for 2 minutes, drain and rinse.
- Place chicken in a large pot with 2L water. Bring to a boil, skim any scum.
- Add Dang Gui, Huang Qi (if using), red dates, ginger, spring onion and rice wine.
- Reduce to a low simmer; cook 1.5–2 hours.
- Add goji berries in the last 10 minutes.
- Season with salt. Serve hot with the chicken meat and broth in the same bowl.
4. Variations
- Add 30g black soya beans for stronger Kidney support.
- Add 1 small piece (~5g) of cinnamon bark for women with cold-pattern menstrual pain.
- Vegetarian: replace chicken with shiitake mushrooms and 1L mushroom-soaking broth.
5. When to eat it
Drink one bowl every 2–3 days during postpartum recovery, after menstruation, or for fatigue and pale complexion. Avoid during the period itself (Dang Gui increases bleeding) and during acute infections, fevers, or in damp-heat patterns. Avoid in pregnancy. Tradition holds the broth (not just the chicken meat) is the most therapeutic part — drink the broth.
