【Ingredients】One young hen, astragalus 30 grams, refined salt 5 grams, cooking wine 15 grams, scallions and ginger each 10 grams, monosodium glutamate and white pepper powder as needed.
【Preparation】After slaughtering the chicken, remove feathers, cut off claws, eviscerate, wash thoroughly, blanch briefly in boiling water until skin expands, then rinse with cold water and drain. Wash astragalus, cut into 6–7 cm segments, split each segment in half, and place neatly inside the chicken cavity. Wash scallions and ginger, cut into sections and slices. Place the chicken in a steamer, add scallion sections, ginger slices, cooking wine, water, and salt, seal the top with wax paper, steam over high heat for about 2 hours after boiling. Remove from steamer, discard scallions and ginger, take out astragalus slices from the chicken cavity, arrange them on top of the chicken, sprinkle with white pepper powder, and serve.
【Usage】Can be consumed as a side dish.
【Efficacy】Tonify Qi and raise yang, nourish blood and replenish deficiency.
【Application】Spleen deficiency with poor appetite, Qi deficiency with fatigue, spontaneous sweating, susceptibility to colds, blood deficiency with dizziness, and conditions such as rectal prolapse, chronic diarrhea, and uterine prolapse due to sinking central Qi. Also suitable as a health food for post-illness weakness, malnutrition, anemia, nephritis, and internal organ prolapse. Regular consumption without illness strengthens the body and prevents colds.
<Pork Bone Soup>