#healingfoods
1 free-range happy-when-alive chicken
1 tsp apple cider vinegar
Salt to taste
Chinese Herbs:
2-3 Black fungus (blood)
Lotus Nut (Lotus seed, Lian Zi) (Blood)
Dang Shen (Condonopsis) (Chi)
Logan Berries (blood)
Astragalus (Huang Qi) (Chi)
American Ginseng (blood and chi)
Solomons Seal (Polygonatum, Huang Jing, Yu Shu) (Blood chi)
Chinese Yam (Chi)
Dried Lily Bulb (Bai He)
I Onion, Diced
Place the onion in the bottom of you clay pot or ceramic slow cooker. Remember not to use metal pots as some herbs interact with metal, such as stainless steel and iron pots.
Place your washed chicken on top of the onion.
Place your herbs into the pots (around three pieces of each of the larger herbs and 6 of the smaller herbs). Cover chicken with COLD water. Do not use boiling water. Add the apple cider vinegar.
Slow cook for several hours 6-24 hours. Top up with boiling water if required. Cold water will cause the muscle to contract causing the chicken to become though.
Remove the chicken from the pot carefully and remove the meat from the bones. Discard bones.
Remove any tough and fibrous herbs that haven’t softened.
Using a hand blender whiz the remaining herbs and add the chicken meat and sweet corn if using.
Season to taste and serve hot!
Source: http://www.healthykitchen.co.nz/