Rehmannia Black Chicken Hot Pot
[Ingredients] Raw rehmannia root, canned luncheon meat, bok choy each 100 grams, 10 jujubes, one black chicken (about 1500 grams), mushrooms, golden needle mushrooms each 150 grams, lotus root 200 grams, ginger 20 grams, green onion 15 grams, refined salt 10 grams, monosodium glutamate 5 grams, cooking wine 25 ml, bone broth 2500 ml.
[Preparation]
1. Soak raw rehmannia root for 3–5 hours, then slice thinly; wash and dry jujubes; slaughter black chicken, remove feathers, internal organs, and claws, blanch in boiling water to remove blood, cut into 5 cm cubes; remove stems from mushrooms and golden needle mushrooms, rinse off mud and sand; wash bok choy, drain; slice canned luncheon meat; peel lotus root, slice. Arrange all ingredients in dishes around the hot pot for serving.
2. Pour bone broth into pressure cooker, add chicken cubes, rehmannia slices, jujubes, ginger, green onion, salt, cooking wine, bring to boil, add monosodium glutamate for seasoning—ready for dipping various ingredients.
[Usage] Can be eaten directly, used as noodle soup, or served as a meal accompaniment.
[Efficacy] Tonifies deficiency, benefits qi and blood, generates fluids and calms spirit.
[Main Indications] Deficiency of qi and blood, blood heat injuring body fluids, irritability, restlessness, toothache, etc.
[Notes] This dietary therapy is delicious and rich in broth, excellent for tonifying deficiency and benefiting blood, generating fluids and moistening dryness. The soaking water of raw rehmannia must be filtered and added back into the hot pot—do not discard. Bone broth made from marrow bones is preferred.