Benefits: Eliminates dampness and fatigue, clears heat and detoxifies.
Ingredients: Fresh Smilax glabra root (as needed), 80g white茅根 (white茅根), 10 red dates, 400g lean pork, 3 slices ginger.
Preparation: Rinse all ingredients separately. Cut tufuling into chunks; slice white茅根 into sections; pit red dates. Place all ingredients with ginger into an earthenware pot. Add 2500ml (10 bowls) of water. Bring to a boil over high heat, then simmer over low heat for 2 hours. Season with salt to taste.
Five-Fingered Maotiao Chicken Feet and Pork Spine Stew
Benefits: Boosts yang energy, strengthens the spleen, dispels dampness, invigorates meridians, and fortifies tendons and bones.
Ingredients: 100g five-fingered maotiao, 3 pairs chicken feet, 400g pork spine, 3 slices ginger.
Method: Rinse all ingredients separately. Remove nails from chicken feet and crack them; crack pork spine. Place all ingredients with ginger into an earthenware pot. Add 2500ml (10 bowls) of water. Bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Season with salt to taste. Serves 3-4 people.
Eleutherococcus Root with Raw Scorpions and Chicken Bones Soup
Benefits: Dispels wind and dampness, relaxes tendons and strengthens bones.
Ingredients: 15g Eleutherococcus root, 30g Morinda officinalis (available at Chinese herbal shops), 45g raw scorpions, 1 set chicken bones, 150g lean pork, 3 slices ginger.
Method: Place live scorpions in a plastic bag and pour boiling water over them. Blanch for about 8 minutes, then rinse clean. Wash all other ingredients. Place everything into an earthenware pot, add 2500ml (10 bowls) of water. Bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours. Season with salt before serving.
Chinese Yam, Goji Berries, Longan, and Glutinous Rice Wine Stewed Chicken
Benefits: Dispels dampness and cold, strengthens the spleen, and calms the mind.
Ingredients: 25g Chinese yam, 15g goji berries, 10g longan (available at Chinese herbal shops), 50ml glutinous rice wine, 1 whole chicken (approx. 750g), 3 slices ginger.
Method: Rinse all herbs and soak briefly. Clean the chicken, remove the tail, and cut into pieces. Place all ingredients with ginger into a double boiler. Add 1250ml (5 bowls) of cold boiled water, cover, and steam-simmer for 3 hours. Season with salt before serving.