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Chicken Soup With Chinese Herbs Recipe
Chicken soup has long been used as a folk remedy for respiratory ailments. In 2000, scientific investigation of this claim began and continues. Wikipedia reports, “Chicken soup has long been used as a folk remedy to treat the symptoms of the common cold and related conditions. In 2000, scientists at the University of Nebraska Medical Center in Omaha studied the effects of chicken soup on the inflammatory response. artificial environment. They found that certain components of chicken soup inhibited neutrophil migration, which could have an anti-inflammatory effect that could hypothetically bring temporary relief from the patient’s symptoms. However, since these results are obtained from pure cells (and applied directly), thin soup in vivo The effect is debatable. The New York Times reviewed a University of Nebraska study in 2007 and concluded that “none of the research is conclusive, and it’s not known whether changes measured in the lab have truly meaningful effects on people with cold symptoms.”.” 1
Chicken soup is one of my favorite things to cook. The recipe below is for making a large pot of soup. This is one alive The recipe in the sense that the basic pattern stays the same but I will often rotate ingredients in or out. When I feel like more green vegetables I can add bok choy or zucchini. Sometimes I add fingerlings or Yukon-gold potatoes. I often make the wild rice mixture separately and add it to the finished product. Part of the fun of cooking this soup for me is the experimental factor.
One important way I vary the recipe is the Chinese herbs I choose to include in the soup. The varieties relate to the finish I’m trying to achieve with the formula. It takes some skill to achieve this without making the soup inedible due to the strong flavor of the Chinese herbs. Here are some simple herbal formulas that you can use:
Boosts immunity: Huang Qi (Astragalus root) 30 grams, Feng Feng (ledebouriella root) 10 grams, Bai Zhu (atractylodis macrocephalae) 10g (do not use when you are already sick!).
Qi-Boost: Huang Qi (Astragalus root) 30 grams, Dang Shen (Codonopsis root) 30 grams, Bai Zhu (atractylodis macrocephalae) 10g (do not use when you are already sick!).
Blood Builder: Go Qi Ji (goji berry, Chinese wolfberry) 30 g, Hang on (jujube date) 15 pieces, Long Yan Rau (longan fruit) 15 pieces, Dang Gui Tou (Head of Chinese Angelica Root) 1 piece
Lung Yin Vacancy (Dry Cough): bye hey (lily bulb) 30 grams, My Men Dong (tuber ophiopogonis japonici) 15 grams, Jing Ji (Herba Seu Flos Schizonepetae Tenuifoliae) 15 g
Insomnia: Suan Jao Ren (zizyphus seeds) 15 grams, Wu Wei Ji (schizzandra berry) 15 grams, He called Huan Pi (bark of Mimosa tree) 10 grams, Bai Ji Ren (Biota seeds) 10 g
These are just a few examples… there are many more possibilities! You should spend some time finding a reputable source of good quality Chinese herbs and using them in your soup. In the recipe, below.
1 5-6 pound whole chicken
2 large yellow onions, chopped
2-3 large leeks, halved and thickly sliced
2 bunches green onions, chopped
2-3 large leaves, chopped
1 head of garlic, coarsely chopped
1 bunch celery, chopped
8-10 medium carrots, chopped
6 medium parsnips, chopped
3 to 4 inch slices of fresh ginger, 1/2 thickly sliced with skin, 1/2 peeled and julienned
2 Tbs Herbes de Provence, crushed in a mortar with a pestle
Chinese herbs (as above), washed and soaked
2 cartons of organic chicken stock
1.5 pounds Shiitake mushrooms
1/4 cup tamari sauce
3 teaspoons of mirin
Wash off the Chinese herbal formula and soak for 30 minutes. Wash and chop and/or peel an onion and a dill. Chop half the garlic, half the celery, half the carrots, half the parsnips and half the ginger. Remove the shiitake stems and chop the stems (they are used for the stock). Remove the root part of the leek and wash it. Remove the roots and white parts of the green onions, wash them and chop them. Add all of these vegetables to a large soup pot (at least 6 quart size or larger). Remove the giblets from the chicken. Rinse the chicken thoroughly under cold running water. Place the chicken in the pot on top of the stock vegetables and Chinese herbs. Add water to cover the chicken or up to 1 inch from the top of the pot. Place pot over high heat, cover and bring to a boil. Remove the lid and turn the heat to medium-low (just enough to maintain a gentle boil). Simmer for 30-40 minutes until the internal temperature of the chicken reaches 165 degrees F (as measured with a meat thermometer). While it is boiling, use a large spoon to skim the surface of the brown foam that collects. Carefully remove the chicken from the pot and place on a cutting board, let cool. Turn the stove to low and allow the stock to cook. Remove the skin from the chicken and discard. Remove the bones and meat from the carcass and place in a Pyrex container with a sealed lid for refrigerated storage. Crack the bones and carcass and put back into the boiling stock. Simmer for an additional 40-60 minutes.
While the stock is simmering, wash, peel and/or chop and/or slice the remaining vegetables. Place the shiitake and green onions in a bowl and the remaining vegetables in another large bowl, set aside. Remove the pot from the heat and strain the stock. Avoid stock vegetables, herbs, bones and carcasses. Add the vegetables and herbs de Provence to the pot and pour the stock over them. Add the mirin and chicken stock (from the containers) to bring the volume back to the top of the pot. Place back on the burner and bring to a boil. Reduce the heat to medium-low and simmer for about 25 minutes. Remove pot from heat, uncovered. Add mushrooms, green onions, and tamari and serve. Before refrigerating, let the soup cool for at least 30 minutes. For each serving, add chicken meat from a separate container to taste.
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