What herbs should be added when stewing black-boned chicken to tonify Qi and nourish blood?

Due to women’s unique physiological characteristics, deficiencies in qi (vital energy) and blood are relatively common. Particularly after childbirth—when the body is especially weakened—nourishing and replenishing therapies become essential. Fortunately, numerous food ingredients possess properties that tonify qi and nourish blood, and stewed black-boned chicken is an excellent choice, especially suited for women’s postpartum recovery and general health restoration. Furthermore, adding certain medicinal herbs while stewing black-boned chicken can significantly enhance its tonic effects. So, which herbs should be added to stewed black-boned chicken to effectively supplement qi and blood? Below, we address this question.

Which Herbs Should Be Added to Stewed Black-Boned Chicken to Tonify Qi and Blood?

1. Astragalus Root (Huang Qi)

Astragalus root is slightly warm in nature and sweet in taste. It functions to tonify qi, elevate yang, strengthen the exterior, promote abscess resolution and tissue regeneration, and resolve edema. It is indicated for spontaneous sweating, night sweats, blood bi syndrome (blood stagnation), edema, non-rupturing carbuncles or abscesses, fatigue due to internal injury, spleen-deficiency diarrhea, prolapse of the rectum, and all conditions involving qi deficiency and blood deficiency. Astragalus contains polysaccharides, folic acid, and various amino acids, which stimulate the central nervous system, enhance mental alertness, alleviate fatigue, boost immune function, and strengthen resistance to disease.

2. Codonopsis Root (Dang Shen)

Codonopsis root contains inulin, alkaloids, saponins, vitamin B1, vitamin B2, and other active constituents. It stimulates the central nervous system, enhances mental vigor, alleviates fatigue, increases red blood cell count and hemoglobin levels, and strengthens immunity. Additionally, it helps counteract chemotherapy- or radiotherapy-induced reductions in blood cell counts. Codonopsis is neutral in nature and sweet in taste, functioning to tonify the middle jiao (spleen and stomach), augment qi, generate fluids, and nourish blood. It is commonly used for fatigue, weakness, shortness of breath, palpitations, poor appetite, loose stools, and thirst resulting from dual deficiency of qi and fluids.

3. Chinese Angelica Root (Dang Gui)

Chinese angelica root promotes the production of hemoglobin and red blood cells, thereby exerting both blood-tonifying and blood-activating effects. Moreover, it significantly inhibits myocardial contractility, helping prevent cardiovascular and cerebrovascular diseases. It is also highly effective in treating fatigue, qi deficiency, blood deficiency, and general debility. It is particularly beneficial for individuals experiencing excessive menstrual bleeding, postpartum recovery, or post-surgical convalescence. In addition, Dang Gui effectively promotes lymphocyte transformation, thereby enhancing immune function and disease resistance.

The above outlines commonly used herbs for tonifying qi and blood when preparing stewed black-boned chicken. We hope this information proves helpful to you.