Stir-Fries
Gastrodia Braised Chicken
Gastrodia Braised Chicken is a classic medicinal dish that perfectly combines traditional Chinese herbs with daily cuisine. It is featured in dietary therapy collections such as the "Three Highs" Cookbook. Gastrodia has been recorded in Chinese medical texts since the Shennong Bencao Jing, and the Compendium of Materia Medica notes that "long-term consumption strengthens qi, nourishes yin, promotes fitness, lightens the body, and prolongs life". This dish features tender hen braised with gastrodia and shiitake mushrooms. The chicken becomes tender and flavorful, while the herbal aroma of gastrodia blends with the richness of the chicken broth. This dish is renowned for calming the liver, dispelling wind, and tonifying deficiency. It is especially suitable for those with hypertension-related vertigo and headaches, neuropathic migraines, limb numbness, and neurasthenia symptoms such as dizziness, headaches, and insomnia.
Main Ingredients
- Tender hen 1 piece
- Gastrodia (Tianma) 15g
- Rehydrated shiitake mushrooms 50g
- Chicken stock (or clear broth) 500ml
- Spring onion 10g
- Fresh ginger 10g
- Chicken fat 15g
- Cooking wine 6g
- Salt 6g
- White sugar 15g
- MSG (or chicken powder) 3g
- Cornstarch 15g
- Vegetable oil 75g
Steps
Gastrodia: Rinse the gastrodia and cut into thin slices (about 2-3mm thick). Place in a small bowl and steam over high heat for 8-10 minutes until soft. (If using fresh gastrodia, simply rinse and slice – no steaming required.) Chicken: Process the hen, remove feathers and internal organs, and wash thoroughly. Debone the chicken (optional but recommended for better texture) and cut into 3cm cubes. Shiitake mushrooms: Soak dried shiitake mushrooms in warm water for about 2 hours until rehydrated. Remove the stems and slice. The soaking liquid can be reserved for stock.
Heat a wok or skillet over medium-high heat and add 75g of vegetable oil. Heat until about 60% hot (approx. 160°C). Add the chicken pieces and flash-fry quickly until the surface changes color and the meat tightens. Remove and drain excess oil. (This step seals in the juices for a more tender result.)
Leave a little oil in the wok. Add spring onion sections and ginger slices, and stir-fry over medium-low heat until fragrant. Return the chicken pieces to the wok. Add cooking wine, salt, and sugar, and stir-fry to combine. Add 500ml of chicken stock (or clear broth) and rehydrated shiitake mushrooms. Bring to a boil over high heat, skimming off any foam. Reduce to low heat, cover, and braise for 40 minutes until the chicken is tender and flavorful.
Add the steamed gastrodia slices to the pot and continue to braise over low heat for 5 minutes to allow the medicinal properties to infuse. Mix cornstarch with a little water to form a slurry (about 1:2 ratio). Slowly drizzle into the pot while stirring quickly to evenly coat the chicken pieces. Drizzle with chicken fat (or sesame oil) before serving for added aroma and sheen.
Transfer to a serving plate. Garnish with gastrodia slices on top. Serve as a main dish with meals. Recommended 1-2 times per week.
TCM Notes
Gastrodia (Tianma) : Sweet in taste, neutral in nature, acts on the Liver meridian. Known to extinguish wind, stop convulsions, calm liver yang, and unblock meridians. Gastrodia is moist in nature and nourishes blood while calming wind, making it effective for vertigo and headaches caused by liver wind. Modern research shows that gastrodia contains gastrodin and other active compounds with sedative, analgesic, blood pressure-lowering, anticonvulsant, and anti-aging effects. Chicken: Sweet in taste, warm in nature, acts on the Spleen and Stomach meridians. Known to tonify the middle, supplement qi, and nourish essence and blood. Rich in high-quality protein, B vitamins, and minerals – when combined with gastrodia, it provides nourishment without stagnation. Shiitake mushrooms: Rich in lentinan, dietary fiber, and trace minerals – known to strengthen the spleen, stimulate appetite, and boost immunity. Together, they achieve the synergistic effects of calming the liver, extinguishing wind, tonifying deficiency, calming the mind, and strengthening bones and muscles.
Suitable for：Those with hypertension of liver-yang hyperactivity type: Symptoms include vertigo, headaches, blurred vision, and tinnitus Those with neuropathic migraines and tension headaches Those with neurasthenia: Dizziness, headaches, insomnia, palpitations, and fatigue Those with limb numbness or weakness Those recovering from illness, with qi-blood deficiency, or sore lower back and knees Those with memory decline or poor concentration
Not suitable for：Those with blood deficiency without wind symptoms: Those who have pure blood deficiency without "wind patterns" (such as vertigo, convulsions, or numbness) should avoid Those with depleted body fluids, dry mouth, or dry throat: Gastrodia is drying in nature and may worsen fluid deficiency Those with fire-type headaches, dry mouth, and constipation: Belongs to excess heat patterns – should avoid Pregnant women and postpartum women: Generally contraindicated Those with qi-blood deficiency: Gastrodia is drying and may worsen deficiency Those with hypertension or hyperlipidemia: Consume with caution Those with colds, fever, or skin diseases: Should avoid Infants, young children, and the elderly: Should not consume long-term
