Chicken, Astragalus & Black Fungus Broth

Ingredients

• 2 bone-in chicken thighs
• 15 g dried astragalus root (Huang Qi, available from pharmacies or health food shops)
• 10 g dried black fungus (wood ear mushrooms), rehydrated
• 15 g fresh ginger, sliced
• 3 garlic cloves, lightly crushed
• 800 ml water
• 1 spring onion or chives, finely chopped
• 0.5 tsp salt

Method

1. Rinse the chicken in cold water. In a large pot, combine the chicken, water, astragalus, ginger and garlic.
2. Bring to the boil, skim off any impurities, then reduce to a low simmer and cover.
3. Add the rehydrated black fungus and let simmer gently until the chicken is very tender and the broth fragrant.
4. Season with salt, taste and adjust. Remove the astragalus roots (fibrous and inedible) before serving.
5. Ladle into bowls, sprinkle with chives and serve piping hot.

TCM perspective: Astragalus (Huang Qi) is the reference herb for tonifying Wei Qi in Chinese medicine — a true energetic ‘immune shield’. Black fungus tonifies the Blood and gently supports circulation.

Tips & precautions: A preventive course, best taken 2 to 3 times a week for 2 to 3 weeks at the very start of autumn, especially for those with a weak defensive Qi (recurrent colds or throat infections, spontaneous sweating, fatigue from the slightest effort). Avoid if you already have a fever or active Heat-Toxicity: astragalus is a tonic and can worsen an excess in the acute phase — it is strictly for prevention.

These are general principles of Chinese dietetics and do not replace personalised medical advice.