Black-boned chicken, also known as bird bone chicken, medicine chicken, Wushan chicken, and bamboo silk chicken, is mentioned in the book "Pu Ji Fang". It is the whole body of the domestic chicken (Gallus gallus domesticus Brisson) from the Phasianidae family, after removing the feathers and internal organs. After slaughter, the feathers are plucked, internal organs are removed, and then cleaned.
[Processing method] "Pu Ji Fang": "Remove feathers and intestines." "Medical Outline": "Remove beak, wings, and feet." "Compendium of Materia Medica": "Treat it thoroughly." "Ji Yin Compendium": "Cut into small pieces after removing the feathers." Currently, after slaughtering the black-boned chicken, it is soaked in boiling water to remove the feathers, claws, intestines, and feces, and then washed.
[Characteristics of the medicinal material] The skin, meat, and bones of this product are all black, with remnants of green or purple-blue color on the ear and leaf. It has a fishy smell and a slightly sweet taste.
[Quality requirements] The protein content should be no less than 50%.
[Processing function] Black-boned chicken has a sweet and mild taste and is neutral in nature. It belongs to the liver and kidney meridians. It has the functions of nourishing the liver and kidneys, replenishing qi and blood, and reducing deficiency heat. After processing, it becomes a clean medicinal material, used for conditions such as weakness, emaciation, bone soreness, excessive thirst, spermatorrhea, slippery discharge, prolonged diarrhea, uterine bleeding, and excessive vaginal discharge. For example, the black-boned chicken pill for treating weakness, fever, muscle wasting, fatigue in the limbs, restlessness, dry throat, flushed cheeks, timid heart, night sweats, reduced appetite, cough with purulent blood (from "Xing Yuan Sheng Chun"); the black-boned chicken decoction for treating mouth lock due to excessive astringent drugs causing stomach damage, with closed mouth due to food smell, and limbs feeling cold in reverse (from "Pu Ji Fang"); the black-boned chicken white wind pill for treating female weakness, blood and qi deficiency, irregular menstruation, and red and white vaginal discharge (from "Pharmacopoeia of the People's Republic of China 2000"); when combined with white fruit, lotus flesh, rice, and pepper, it is used to treat red and white vaginal discharge and turbid spermatorrhea (from "Compendium of Materia Medica"); when combined with arsenic trioxide, it is used to treat stubborn ulcers and decaying bones (from "Medical Orthodoxy").
[Processing research] In the Ming Dynasty, black-boned chicken was processed using purification ("Compendium of Materia Medica") and cutting methods ("Ji Yin Compendium"). Currently, the processing method for purification is used.
Black-boned chicken contains a much higher protein content (50%) than ordinary domestic chickens (20%-30%). The amino acid content in black-boned chicken per 100g sample is 2.16g higher than that of ordinary chickens, and it contains more essential amino acids for the human body. Black-boned chicken contains 17 types of amino acids, of which 7 are essential amino acids for the human body. The content of 13 amino acids in fresh black-boned chicken meat is higher than or equal to that of ordinary domestic chickens, and the total amino acid content per 100g of fresh meat is 2.97g higher than that of white chickens. The content of trace elements in black-boned chicken is generally lower than that in ordinary domestic chickens.
