Gourmet Herbal Cuisine Workshop
Orchard Hotel Singapore


 Presented by:
Chan Kwok
Hua Ting Chinese Restaurant

Double-Boiled Dangshen and
Bei Qi Soup with Chicken


  Serves 1
  INGREDIENTS
200g
50g
200ml
20g

10 g
1
1

 diced old chicken
diced pork
water
dangshen (Radix Codonopsis Pilosulae),
washed Bei Qi
fresh ginger slice
A pinch of salt
spring onion stalk

Method:
1.
Add the chicken and pork together to a pot of boiling water until the meat is par-cooked, then drain and transfer the meat to a double boil pot.
2.
Add the fresh water, dangshen, bei qi, ginger slice and spring onion. Season with salt and continue double-boiling over medium heat for about 4 hours.
Herb Benefit
Dangshen
Neutral. Strengthens and supports Qi, tonifies the lungs and nourishes fluids. Commonly used to treat lack of appetite, fatigue and weakness, diarrhoea, vomiting, shortness of breath and thirst.

Beiqi (Huangqi)
Warm. Benefits the Qi and blood, supports the protective Qi. Commonly used to treat fatigue, diarrhoea, prolapsed organs, spontaneous sweating and severe loss of blood.