Chicken
| Chicken in TCM:Explore the properties of Chicken according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: warm
Channels: ST, SP, KD
Flavors: sweet
Tonifies: qi, blood, jing
Special Properties:
circulates blood, disperses cold, alleviates bi syndrome
In terms of Traditional Chinese Medicine (TCM) Chicken is known for its ability to Tonify blood, qi, and jing. It also helps to regulate blood and expel cold.
In general the ancient Chinese medical texts cite that it enters the Stomach, Spleen, and Kidney. The flavor of Chicken is Sweet, and it is considered to be Warm in temperature.
According to sources chicken can be helpful for postpartum weakness and may help to alleviate cold-type arthritis. The darker meats are the most tonifying. For weakness and anemia cook one chicken with dang gui (Angelica Sinensis) and 6.5 cups of water - simmer for 1 hour. [22]
Contraindications: Avoid chickens that are force fed chemicals and injected with steroids and antibiotics because they may be too toxic to be helpful from a nutritional point of view. Chicken should also be avoided with heat type cancers such as leukemia, or when heat symptoms are present.[22]
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Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
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