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ANGELICA ROOT SOUP WITH CONCH AND CHICKEN

Angelica root is often used in cooking as it is tasty and nutritious, in addition to its healing and strengthening properties.
This soup is said to be suitable for those with poor blood circulation, cold limbs, blurry vision or lethargic: Angelica root replenishes blood and regulates menstrual cycle, conch nourishes yin and brightens eyesight, astragalus root tonifies spleen, while red date and black-bone chicken replenishes blood. 

Slices of Angelica root.
Angelica root, known as dang gui in Chinese, tastes sweet, slightly spicy and slightly bitter. It is nicknamed the 'female ginseng' because of its benefits for women; tonifies blood, regulates menstrual flow, improves blood flow, eases cramps and other symptoms of PMS, has a calming effect on nervous system and promotes relaxation. I usually buy the whole root in Chinese herb stores and request them to pre-slice for me. I'll use them in steamed herbal chicken or simply double broil them together with chicken drumstick and black dates, and drink the soup after period. Most ladies drink ba zhen tang or Eight Treasure Decoction but I personally prefer the Angelica root soup to the black and bitter ba zhen tang :)

However, do take note that while Angelica root is considered safe for most people, it is said that this herb isn't suitable for:

  • Women with breast cancer
  • During pregnancy or while nursing
  • Women with endometriosis, uterine fibroids, or cancers of the breast, ovaries or uterus.


Ingredients:


  • 1 tael (Approx 37.5g) Angelica root slices/dang gui
  • 1 tael (Approx 37.5g) dried conch
  • 8 maces (Approx 30.2g) astragalus root/huang qi
  • 10 red dates, pits removed
  • 2 slices ginger
  • 1/2 a black-bone chicken, skin removed and chopped into big pieces
  • 3000ml water


  1. Scald black-bone chicken and dried conch separately in boiling water for 5 minutes. Rinse and set aside.
  2. Rinse remaining ingredients, drain and set aside.
  3. Place all ingredients in a pot together with the 3000ml water. Bring to a boil over high heat. Turn to low heat and simmer for 3 hours. Serve.
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