牛肉或鸡肉中医滋补汤 – 强化卫气的滋补汤 Beef or Chicken TCM (Traditional Chinese Medicine) – Defensive Qi Strengthening Broth

Country / Region

• Country: China

• Region: Pan-China (recipe used throughout China, with regional variations)

• Official status: Oral tradition, recognized in Traditional Chinese Medicine

• Recipe origin: Oral transmission – Traditional Chinese Medicine (TCM)

• Specifications: Not officially codified, based on Yin-Yang and Five Elements principles

• Certification: None

History

The beef or chicken broth, enriched with medicinal herbs according to Traditional Chinese Medicine (TCM), is an ancient remedy designed to tonify the qi, strengthen the wei qi (卫气, defensive energy), and support the spleen and lungs.

In classical TCM literature, these broths are recommended during periods of fatigue, post-infectious recovery, or general weakness, especially in cold seasons. Every family and region in China has developed its own variations, adjusting the herbs according to availability and the health needs of the inhabitants.

Today, this broth is still used in Chinese households as a daily therapeutic meal, combining flavor, nutrition, and medicinal benefits.

Legend / Anecdote (传说 / 趣闻)

It is said that in ancient Chinese imperial households, the court physicians (御医 / yù yī) prescribed this broth to members of the royal family to strengthen their defensive energy (卫气 / wèi qì) and protect them against seasonal illnesses, especially during the long, harsh winters of northern and southern China.

Ancient medical texts record that every winter morning, before sunrise, the imperial family would receive a portion of this broth, carefully prepared with medicinal herbs chosen according to Yin-Yang and Five Elements principles (阴阳五行 / yīn yáng wǔ xíng). Herbs such as astragalus (黄芪 / huáng qí), fresh ginger (生姜 / shēng jiāng), and goji berries (枸杞子 / gǒu qǐ zǐ) were considered essential to strengthen the Qi and tonify internal organs, particularly the spleen and lungs, which are regarded in TCM as guardians of defensive energy.

According to legend, this broth not only protected the royal family from winter infections but also maintained vitality, mental strength, and clarity of mind, contributing to the longevity of the sovereigns and their ability to govern wisely. It was regarded as a true health treasure, passed down through generations by imperial physicians and noble families.

Ingredients (serves 4–6)

• Meat: 1 kg (beef or chicken)

• Fresh ginger (生姜 / sheng jiang, Rhizoma Zingiberis crudae): 50 g
  Promotes sweating, releases the surface, warms the Middle Burner, stops vomiting, warms the Lung, calms cough.

• Astragalus (黄芪 / huang qi, Sheng): 50 g
  Tonifies Qi, energizes the body, supports natural defenses.

• Red jujube (大枣 / da zao, Ziziphus jujuba): 50 g
  Stimulates blood circulation, aids post-menstrual recovery, increases vitality.

• Ginseng leaves (人参叶 / ren shen ye, Panax ginseng): 50 g
  Tonifies Qi, balances energy, supports cognitive and intellectual activity.

• Goji berries (枸杞子 / gou qi zi, Fructus Lycii Chinensis): 50 g
  Antioxidant, reduces fatigue, detoxifies, promotes vitality.

• Glehnia roots (北沙参 / bei sha shen, Glehnia littoralis): 50 g
  Soothes the lungs, relieves the respiratory tract.

• Water: 3–4 liters

• Seasonal vegetables: leeks, turnip, celery, carrots, potatoes

Preparation (准备 / zhǔnbèi)

1. Herb preparation (药材准备 / yào cái zhǔnbèi)

   • Place the medicinal herbs in a large spice ball (药包 / yào bāo) or cloth bag to facilitate infusion while preventing herb pieces from dispersing into the broth.

   • Advantage: This method maximizes extraction of active principles (Qi tonification, spleen and lung support, energy regulation) and simplifies serving, ideal for children or those who do not eat herbs directly.

   • Herb functions:

     • Sheng Jiang (生姜): warms the Middle Burner, releases the surface, calms cough.

     • Huang Qi (黄芪): tonifies Qi, strengthens natural defenses.

     • Da Zao (大枣): regulates blood and energizes.

     • Ren Shen Ye (人参叶): strengthens Qi, promotes mental and physical balance.

     • Gou Qi Zi (枸杞子): antioxidant, enhances vitality.

     • Bei Sha Shen (北沙参): soothes and protects the lungs.

2. Cooking (烹煮 / pēng zhǔ)

   • In a large pot, place the meat (beef or chicken) and the spice ball, cover with cold water (3–4 liters).

   • Slowly bring to a boil to allow gradual release of nutrients and active compounds from the herbs. Reduce heat and simmer gently for about 2 hours until meat is tender and the broth rich and aromatic.

   • Slow, low-temperature cooking helps preserve the Qi-activating components and maintains the Yin-Yang balance of the dish.

3. Adding vegetables (加入蔬菜 / jiārù shūcài)

   • Midway through cooking, add seasonal vegetables to cook with the meat and herbs, releasing nutrients and enhancing the broth’s umami flavor.

   • Fresh vegetables provide fiber, minerals, and vitamins, supporting spleen tonification and energy balance.

4. Serving (上桌 / shàng zhuō)

   • Remove the spice ball before serving for a clear, pleasant broth.

   • Serve hot in large bowls with tender meat and vegetables.

   • Tips: For a stronger broth, simmer an additional 10–15 minutes after removing the spice ball. Garnish with cilantro or chives for freshness and flavor balance.

Benefits

• Tonifies spleen and lungs

• Stimulates wei qi (卫气) to strengthen immunity

• Ideal for cold seasons

• Nutritious and comforting, suitable for the whole family

Tips

• Adaptation: Adjust herbs according to availability or preference. Other tonifying herbs may be used.

• Storage: Keeps well in the refrigerator and can be frozen for quick meals.

Conclusion
This recipe combines culinary pleasure and therapeutic benefits, allowing the whole family to enjoy a healthy and comforting meal. It strengthens natural defenses and supports overall health while enjoying a broth rich in flavor and nutrients.