Chuanxiong (Ligusticum chuanxiong) is the rhizome of the plant in the Apiaceae family, characterized by its warm nature and pungent taste, and it is associated with the Liver (Gan), Gallbladder (Dan), and Pericardium (Xinbao) meridians.Chuanxiong is known for its aromatic and dispersive properties, warming and unblocking the blood vessels. It can both invigorate blood and dispel stasis, as well as promote the flow of Qi and relieve stagnation, making it a “blood-moving Qi herb” classified as a superior herb in the Shennong Bencao Jing.
Chuanxiong is not only used medicinally but is also commonly used in cooking, particularly in stews, making it a popular health food on the dining table. However, it should be used with caution by those with excessive menstrual bleeding, pregnant women, and patients with hemorrhagic diseases. It is contraindicated for those with Yin deficiency and excessive heat.
1. Chuanxiong Stewed Chicken
Ingredients: 1 free-range chicken, an appropriate amount of fresh Chuanxiong or dried Chuanxiong slices.
Method: Clean the chicken and cut it into pieces, blanching it in boiling water; clean the fresh Chuanxiong rhizome and slice it, or use dried Chuanxiong slices directly; add the blanched chicken pieces to a pot of cold water and bring to a boil over high heat; sprinkle in the Chuanxiong slices and stew for 2-3 hours. Once the chicken is tender, add an appropriate amount of salt and garnish with chopped green onions and other seasonings. You can also add a small amount of Angelica (Danggui), Goji berries (Gouqizi), or other ingredients according to your preference.
Effects: Invigorates blood, warms the stomach, alleviates cold symptoms, and enhances the body’s immunity.
2. Chuanxiong Leaf Salad
Ingredients: Fresh Chuanxiong tender leaves, garlic, light soy sauce, and dried Sichuan peppercorns to taste.
Method: Clean the Chuanxiong tender leaves and cut them into sections, blanch them in boiling water, and drain; chop the garlic or mash it into a paste; heat a small amount of cooking oil in a pan, add a few dried Sichuan peppercorns, and stir-fry over low heat to release the fragrance, then remove the solids; drizzle the hot oil over the Chuanxiong leaves, then add light soy sauce, garlic paste, and other seasonings to mix well.
Effects: Dispels wind and alleviates pain.
Written by: Cao Xiaojun (Chief Physician of the TCM Department at Shaanxi Provincial People’s Hospital)
