[Mo's Chicken Hot Pot] Selected Middle Sections of Five-Finger Ficus Root to Strengthen the Spleen and Lungs, Promote Qi Flow, Relieve Dampness, and Support Beauty and Radiant Skin
[Mo's Chicken Hot Pot] Selected Middle Sections of Five-Finger Ficus Root to Strengthen the Spleen and Lungs, Promote Qi Flow, Relieve Dampness, and Support Beauty and Radiant Skin
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Product: Five-Fingered Ficus Root (Sulfur-Free)
Origin: Guangxi, China
Specifications: Selected middle sections
Net weight: 8oz-16oz
Common usage: 50–100g for soup
Contraindication: Not recommended during pregnancy
Benefits and uses
Five-fingered ficus root (Ficus hirta Vahl), also known as wild astragalus root, wild acanthopanax bark, and five-clawed dragon, is the root of Ficus hirta, a plant in the mulberry family. It is widely distributed in the mountainous areas of western Guangdong and is traditionally used to strengthen the spleen and dispel dampness.
Tips
Dispel wind and tonify qi; support the immune system
50g five-fingered ficus root, 6g each of siler root, southern apricot kernels, and northern apricot kernels, 15g each of poria and Chinese yam, 8g atractylodes, 3g perilla leaves, 1/3 dried tangerine peel, 3 honey dates, 100g carrots, 500g pork bones or chicken, 3 slices ginger, and an appropriate amount of water. Simmer for 3 hours.
Clear heat, nourish yin, strengthen the spleen, and benefit the lungs: 500g pork bones, 50g five-fingered ficus root, 25g reed root, 50g dendrobium, 3 slices ginger, and an appropriate amount of water. Stew or simmer as soup.
Strengthen the spleen, benefit the lungs, dispel dampness, and nourish the complexion: half a chicken, 100g lean meat, 100g five-fingered ficus root, 50g sea coconut, 30g gorgon fruit, 50g Chinese yam, 3 slices ginger, and an appropriate amount of water. Stew or simmer as soup.
Detailed Ingredients for the Original Mo’s Chicken Hot Pot Recipe
The recipe’s core is a combination of five-fingered ficus root, Smilax glabra rhizome, white poria, dried tangerine peel, soybeans, red dates, and ginger with free-range native chicken. It follows the cooking method of first simmering a medicated soup base, then poaching the chicken.
The herbal combination focuses on “tonifying qi, dispelling dampness, strengthening the spleen, and harmonizing the stomach.” The proportions below serve 3 to 4 people:
Main ingredients and herbs
1, Free-range native chicken: 1 (approximately 1.5 jin), the main source of the soup base’s savory flavor.
2, Five-fingered ficus root: 50g, serving as the “chief herb,” tonifying qi and dispelling dampness while providing a natural coconut aroma; it is the defining flavor of the soup base.
3, Smilax glabra rhizome: 50g, serving as the “deputy herb,” clearing heat, draining dampness, and promoting joint mobility. Combined with five-fingered ficus root, it provides a balance of tonification and clearing.
4, White poria: 20g, strengthening the spleen, calming the mind, promoting urination, and draining dampness to enhance the dampness-dispelling effect.
5, Aged dried tangerine peel: 3 pieces (approximately 5g). After soaking, scrape away the inner pith to prevent bitterness in the soup base. It regulates qi, strengthens the spleen, removes odors, and enhances fragrance.
6, Soybeans: 30g, adding body and a rich bean aroma to the soup base. People with gout or high uric acid are advised to substitute white hyacinth beans or omit them.
7, Pitted red dates: approximately 5, tonifying the middle and benefiting qi, harmonizing the herbs, and adding natural sweetness.
8, Ginger: 3–4 slices, removing odors, enhancing freshness, warming the middle, dispelling cold, and moderating the properties of the herbs.
Detailed steps
To recreate the characteristics of Mo’s Chicken Hot Pot—golden broth, a rich coconut aroma, and tender, smooth chicken—follow these steps carefully:
Ingredient preparation
1, Preparing the herbs: Soak all dried ingredients and herbs (five-fingered ficus root, Smilax glabra rhizome, poria, dried tangerine peel, soybeans, and red dates) in cold water for 30–60 minutes, then rinse thoroughly.
2, Preparing the chicken: Cut the chicken into large pieces (3–4 cm); do not blanch it. Rub with salt and clean water for 2 minutes, then rinse thoroughly and drain. This removes odors while preserving the fresh flavor.
3, Preparing the herbal soup base
Place all the herbs in a clay pot, add approximately 3 liters of water, and bring to a boil over high heat. Skim off the foam, cover, reduce the heat, and simmer for about 60 minutes, until the herbal flavors are fully released and the broth becomes clear golden yellow.
4, Poaching and seasoning the chicken
Once the herbal soup base is ready, turn the heat to high and bring it to a boil, then add the prepared chicken. When the soup base comes to a boil again, immediately turn off the heat, cover the pot, and let the chicken poach in the residual heat for about 10 minutes. This is the key to keeping the chicken tender rather than dry. Remove the lid and season with approximately 3–5g salt, relying primarily on the natural flavors of the ingredients.
Key points
① The essence of the cooking method is “poaching the chicken”: the chicken must be cooked by “turning off the heat and letting it poach covered.” Avoid prolonged boiling to preserve maximum tenderness.
② Preserve the original flavors: do not blanch the chicken, and avoid using MSG or chicken bouillon as much as possible, allowing the natural savory flavors of the herbs and chicken to stand out.
③ Details determine the flavor: the inner pith must be scraped from the dried tangerine peel, or the soup base may become bitter; removing the pits from the red dates helps reduce their warming effect.
④ The recipe can be adjusted slightly according to the season: during spring and summer, when dampness is heavier, increase the amount of Smilax glabra rhizome as appropriate to enhance the dampness-dispelling effect. In autumn and winter, focus on tonifying qi by increasing the amount of five-fingered ficus root.
Ships from the United States 🇺🇸; arrives in 1–4 business days
Ships from the United States 🇺🇸; arrives in 1–4 business days
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