Rinse the chicken and blanch briefly in boiling water to remove impurities.
In a large pot, add water, chicken, ginseng, red dates, ginger, and spring onions.
Bring to a boil, then reduce to low heat and simmer for 2–3 hours.
Season with salt and serve hot.
The 14th century in China corresponds to the Yuan Dynasty (1271–1368) and the beginning of the Ming Dynasty (1368–1644), a period in which imperial cuisine was refined and deeply influenced by traditional Chinese medicine 🌿.
One of the most important culinary sources from that era is "Yinshan Zhengyao" (饮膳正要), written by Hu Sihui, imperial physician to the Yuan court. This work was not just a cookbook, but a nutritional guide for the health of the emperor and his courtiers.
Author: Hu Sihui, Yinshan Zhengyao (1330)
Beliefs & Benefits:
• Ginseng was considered a powerful qi (vital energy) tonic, used to combat fatigue and mental fog.
• Red dates (jujube) were believed to nourish the blood and calm the spirit (shen).
• Chicken provided warming energy (yang) and was ideal for restoring strength after illness.
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