Dang Gui Chicken


Dang Gui Chicken is a traditional Chinese medicine dish to quickly recover from blood loss, treat anemia, and a general antiaging tonic for women. It is used just after menstruation to rejuvenate and recover. The exact ingredients vary widely, but always contain Dang Gui (dong quai). This is my favorite formula.


Traditionally, the herbs are simmered for 6-8 with 1 bottle of rice wine and a small black (silkie) chicken. To modify, use chicken soup bones (split) and a bottle of sherry, mead, or sake.

  1. Rinse herbs in a colander. Add to a slow cooker.
  2. Blanch small chicken or chicken bones for 5 minutes. Strain from pot and add to slow cooker.
  3. Add a few slices of fresh ginger and a pinch of salt (optional)
  4. Add 1 bottle of alcohol. Add water as necessary to completely cover ingredients. Simmer on medium for 6-8 hours or overnight.
  5. Strain ingredients and discard. Drink 1 cup of broth twice a day until finished.

*These statements have not been evaluated by the FDA.


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当归 dāng guī, 黄芪 huáng qí, 枸杞子 gōu qĭ zĭ, 龙眼肉 long yăn ròu, 杜仲 dù zhòng, 陈皮 chén pí.

Radicis Angelicae Sinensis (dong quai), Radix Astragali (astragalus). Fructus Lycii (go ji berries), Arillus Longan (longan berries), Cortex Eucommiae (eucommia), Pericarpium Citri Reticulatae(tangerine peel).

Chicken and rice wine not included.