Dangshen is a common herbal medicine used for tonifying qi. In daily life, we often see recipes like Dangshen stewed chicken or Dangshen pork rib soup, which not only provide abundant nutrition, but also have the medicinal effects of tonifying the middle and benefiting qi, nourishing blood, and generating fluid. So, can we eat Dangshen stewed chicken when we have a cold?
Can we eat Dangshen stewed chicken when we have a cold?
It depends on the situation.
Situations when it is recommended to eat.
Dangshen stewed chicken is a common recipe for tonifying qi, containing nutrients such as protein, vitamins, and amino acids. It is a delicious dish suitable for people of all ages. When the body is weakened due to wind-cold cold, and being invaded by cold, consuming Dangshen stewed chicken will not only worsen the condition, but also tonify the middle and benefit qi, helping the body to recover as soon as possible.
Situations when it is not recommended to eat.
Common colds can be classified into wind-cold type and wind-heat type. The common symptoms of wind-cold type include body aches, stuffy nose, runny nose, and cough with phlegm, while wind-heat type is characterized by high fever, slight aversion to wind, headache, and sore throat. Dangshen stewed chicken has the effect of tonifying qi and nourishing the body, and if consumed by someone with wind-heat cold, it may worsen the symptoms. Therefore, it is not recommended to eat in such cases.
What happens if we eat Dangshen stewed chicken when we have a cold?
Dangshen stewed chicken has the effects of tonifying qi, nourishing blood, and generating fluid. If it is consumed in situations where it is not recommended, it may cause the accumulation of pathogenic factors in the body, which is not conducive to dispelling wind-heat and may worsen symptoms such as fever, cough, and sore throat. For wind-heat cold, it is advisable to use herbs with cooling and dispersing effects, such as honeysuckle, mulberry leaf, and balloon flower root.
If it is wind-cold cold, consuming an appropriate amount of Dangshen stewed chicken can supplement nutrition, regulate the body, and promote recovery.
What should we do if we eat Dangshen stewed chicken when we have a cold?
If Dangshen stewed chicken is consumed during the period of wind-heat cold and causes discomfort, it should be stopped immediately, and close attention should be paid to changes in the body. If no adverse symptoms occur, there is no need to worry too much, as Dangshen stewed chicken is a herbal recipe for tonifying qi with no significant toxic side effects and will not cause much harm to the body.
When is the best time to eat Dangshen stewed chicken?
Dangshen stewed chicken contains a large amount of vitamins, amino acids, and protein. Regular consumption can enhance immunity, promote hematopoietic function, and have anti-aging effects. However, it also contains a relatively high amount of fat, so it is not suitable to eat before bedtime. It is better to eat it at noon or in the morning, as it can not only supplement various nutrients, but also tonify the middle and benefit qi, which is beneficial for maintaining a good mental state.
Specific recipe for Dangshen stewed chicken
Dangshen stewed chicken
Ingredients:
1 chicken neck, 50g Dangshen, 50g Pepper root, 8 red dates.
Instructions:
1. Cut the chicken neck into pieces and remove the internal organs and tail.
2. Rinse the Pepper root, Dangshen, and red dates separately with water.
3. Put all the ingredients into a stewing pot and add an appropriate amount of boiling water.
4. Cover the pot, stew over a low heat for 3 hours, season and serve.
Efficacy: Tonifying the middle and benefiting qi, nourishing blood and generating fluid.
Dangshen, Danggui, and Wujitang
Ingredients:
1 black-bone chicken, 10g Dangshen, 10g Danggui, seasoning to taste.
Instructions:
1. Blanch the black-bone chicken or cut it into small pieces and set aside.
2. Rinse all the ingredients with water and set aside.
3. Put all the ingredients, along with the black-bone chicken, into a pot and add an appropriate amount of water.
4. Bring the soup to a boil over high heat, then simmer over low heat for 2 hours. Add salt to taste.
Efficacy: Tonifying qi, nourishing blood, invigorating the spleen, and benefiting the lungs.
