When it comes to the dish of ginseng stewed chicken, the first thing that people think of is that it is very nourishing to the body. Ginseng is not only a precious medicinal material but also a sacred object in supplements. In fact, there are many types of ginseng. Ginseng and chicken are paired together. It is delicious and nutritious when stewed, but different ways of making it have different effects. Although ginseng has the effect of enhancing immunity, replenishing qi and blood, people who are relatively weak should still eat it with caution to avoid not supplementing their deficiency, which will increase the burden on their health.
How to make ginseng chicken stew and its effects:
1. How to make ginseng chicken soup
Put the chicken in the pot and simmer for a long time. Add pepper and salt and eat.
Efficacy: Replenish vitality, strengthen the spleen and stomach. It is used for those who are chronically ill or physically weak or mentally exhausted. Ordinary people can strengthen their health and prolong their life by eating it regularly.
2. How to make ginseng chicken soup
The first step is to slaughter the old hen, remove the feathers and internal organs, wash and cut into pieces.
The second step is to wash the ginseng, yam, and jujube, slice the ginger, and cut the green onion into sections.
The third step is to put the pot on the fire, add an appropriate amount of water, add chicken nuggets, ginseng, yam, jujube, ginger, green onions, cooking wine and a little refined salt, bring to a boil over high heat, then switch to a simmer. Cook until the chicken is cooked through, add MSG and refined salt to taste and serve.
Efficacy: Ginseng can replenish qi, jujube and chicken can replenish blood, and red dates can calm the mind, nourish the spleen and stomach, and help lower blood lipids.
3. How to make ginseng steam pot chicken
The first step is to take a ginseng stick, a handful of red dates, a large slice of ginger, and cut the stems of shiitake mushrooms with water.
The second step is to chop a local chicken of about 2 pounds into small pieces.
The third step is to pour a small amount of oil into the wok, heat it up over high heat, add ginger slices and chicken pieces and fry until cooked.
The fourth step is to put the fried chicken pieces into the steam pot, pour in the water that just covered the chicken, add ginseng, red dates and shiitake mushrooms, cover it, and pour an appropriate amount of water into the pressure cooker. , lower the stand or steaming grid, place the steam pot in the pressure cooker, cover the pot lid, heat it up over high heat and then reduce the heat to low. After simmering for 30 minutes, open the lid and release the steam, add an appropriate amount of salt, chicken essence, and pepper to taste, and then Then cover the pot with a regular lid, steam over medium heat for 10 minutes, and it's ready to serve.
Efficacy: fatigue due to fatigue, lack of food, fatigue, nausea and vomiting, loose stools, cough and shortness of breath, spontaneous sweating, palpitation, forgetfulness, dizziness and headache, impotence, frequent urination, thirst , Women with metrorrhagia, infants with chronic convulsions, long-term deficiency, and all symptoms of insufficient qi, blood, and body fluids.
Classification of ginseng:
1. Red ginseng is made from high-quality fresh ginseng as raw material, which is washed, steamed and dried. Molded red ginseng is made from high-quality red ginseng, which is shaped, softened, and pressed using a special mold. Red ginseng and molded red ginseng are steamed at high temperatures during processing, causing the hydrolytic enzymes, amylase, maltase, etc. in the ginseng roots to be denatured by heat. This prevents the hydrolysis of ginsenosides and prevents the hydrolysis of amylase in the ginseng roots. Glycation is beneficial to the maintenance of nutrients.
2. Raw sun-dried ginseng is made from fresh ginseng, washed and dried at 40-50℃. Whole-bearded raw sun-dried ginseng is made from fresh ginseng, which is washed and dried in the sun or at 40-50°C. Raw sun-dried ginseng and whole-skinned raw sun-dried ginseng lose water during drying, which inhibits the activity of hydrolytic enzymes when dry, preventing the hydrolysis of ginsenosides and ensuring that nutrients are not lost; ginseng loses water and is less susceptible to mold infection in a dry state. microorganisms to prevent mildew.
3. Active ginseng, also known as freeze-dried ginseng, is ginseng dried through low-temperature freezing technology. It is processed by freezing and low-temperature drying. The processing principle is to put fresh ginseng into a frozen state at low temperatures, and use the sublimation principle of the ice state to directly turn into a gaseous state, so that the small amount of water in the ginseng roots can be removed to achieve the purpose of drying. During the sublimation process, the temperature of the ginseng roots is kept below 0°C, so it has no damaging effect on heat-labile substances such as enzymes, proteins, and nucleic acids. This achieves the purpose of fully retaining the effective nutrients and biological activity of ginseng. After drying Afterwards, 95%-99% of the water can be eliminated, which is beneficial to long-term storage without being eaten by insects, and can keep the shape of fresh ginseng unchanged. Active ginseng is a newly developed ginseng product in recent years.
How to consume ginseng:
1. Stew and take it. Cut the ginseng into 2cm thin slices, put it into a porcelain bowl, fill it with water, seal the mouth of the bowl, place it in a pot and steam it for 4 to 5 hours before taking it.
2. Chew food. Take 2 to 3 pieces of ginseng in your mouth and chew it carefully. It is refreshing and sweet. It is the easiest way to take it.
3. Grinding powder. Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's constitution, usually ~1.5 grams each time.
4. Make tea. Cut the ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and then take it.
5. Soak in wine. The whole ginseng can be cut into thin slices, put into a bottle, soaked in 50 to 60 degree white wine, and taken daily.
6. Stewed food. Ginseng is often accompanied by a certain bitter taste when eaten. If ginseng is stewed with lean meat, chicken, fish, etc., the bitter taste can be eliminated and the body can be nourished and strengthened.
Effects of ginseng:
1. Enhance the body’s immune function
The ginsenosides and ginseng polysaccharides in ginseng are active ingredients that regulate the body’s immune function, especially Ginseng polysaccharide is a high molecular acid polysaccharide purified from ginseng. It is an immune enhancer. Chicken also has high nutritional value. It contains phospholipids, proteins, vitamins and other nutrients, which play an important role in human growth and development. Moderate consumption of ginseng stewed chicken can effectively enhance the body's immunity and improve disease resistance.
2. Supplementing qi and nourishing blood
Ginseng has the function of replenishing qi, nourishing and producing blood, and is suitable for regulating qi and blood deficiency caused by qi deficiency and inability to produce blood, as well as chronic illness and debility. Chicken contains enough iron and has a good blood-tonifying effect. Therefore, eating ginseng stewed chicken can nourish qi and blood. It is suitable for regulating Qi and body injuries, dry mouth and tongue, body heat and polydipsia, weak spleen, and poor appetite. Symptoms include less loose stools, fatigue and fatigue.
3. Invigorate the mind and calm the mind
Ginseng Guixin Meridian has the effect of benefiting the mind, calming the mind, and replenishing the heart. Chicken is rich in amino acids, protein, and various minerals, which can nourish the body and regulate the body. For physical weakness, anemia and other symptoms, regular consumption of ginseng stewed chicken can soothe the mind and improve the mind. It is suitable for palpitations, insomnia and dreaminess, forgetfulness, weak heart energy, chest tightness and shortness of breath.
4. Anti-aging
Ginseng contains ginseng polyacetylene compounds, ginsenosides, ginsenosides and other antioxidant substances. These substances all have anti-lipid peroxidation effects. It has very obvious anti-aging effects and has a good regulating effect on nerves, endocrine, immune function and material metabolism. If eaten with chicken, the anti-aging effect will be more obvious.