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当归片 (200g) Chinese Angelica Slices

RM 30.00
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INTRODUCTION

The Chinese Angelica is one of the most commonly used blood-tonifying herbs. People often use Chinese angelica to cook chicken soup or soaking them in warm water to drink.

当归是人们最常用的补血药材之一。人们常用当归煲鸡汤以及泡水喝。


PRESERVATION METHOD

It is recommended to store in the refrigerator to preserve and maintain freshness. 


建议存放于冰箱以达到有效地保鲜效果。


HOW TO EAT

😋 CHINESE ANGELICA CHICKEN SOUP 当归鸡汤


Chinese Angelica Chicken Soup, a tonic soup that mainly consists of angelica, ginger, and chicken meat, has a nutritious and effective nourishing effect.

1. Prepare: 500g chicken meat, 5 red dates, 25g of Chinese angelica slices, 50g of astragalus, 25g of asiabell roots, 3 slices of ginger, 8 bowls of water, salt, pepper and some yellow wine.

2. Clean the angelica and ginger and soak them with clean water. Blanch the chicken meat in boiling water and remove when there is no more blood in the chicken.

3. Put the angelica, red dates (with seeds removed), ginger and the blanched chicken in a pot, then add water and bring to boil.

4. Once boiling, skim the foam off the soup, add some pepper and yellow wine into the soup, then turn down to medium low heat and simmer for 3 hours. Add salt to taste before serving.


当归鸡汤,主要由当归、生姜、鸡肉为主料做成的一种补汤,具有营养及有效的滋补作用。

1、准备食材:鸡肉500g、红枣5粒、当归片25g、黄芪50g、党参25g、姜3片、水8碗、加少许盐。

2、把当归、生姜冲洗干净,用清水浸软,切片备用,鸡肉放入开水锅中略烫,除去血水后捞出。

3、把当归、生姜、鸡肉放入砂锅中,加清水,红枣去核洗净。

4、当归片,连同所有材料一起放入煲内煮滚,烧沸后撇去浮沫,再文火3小时,下盐调味即可。此外,在煮鸡肉汤时,可适量的加入胡椒粉、黄酒等。

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