He Shou Wu Stewed Chicken: Nourishing TCM Soup for Hair Health

Introduction to Medicinal Cuisine

He Shou Wu stewed chicken is a long-standing classic nourishing medicinal food, originating from the TCM concept of the homology of medicine and food. He Shou Wu (Polygonum multiflorum, fleeceflower root), as a traditional tonifying Chinese herbal medicine, was first recorded in the *Kaibao Bencao* (Materia Medica of the Kaibao Era). After thousands of years of validation, stewing its root tuber with chicken allows the medicinal effects to gently permeate into the broth and meat, making it a soup that is both delicious and regulating.

This medicinal recipe features Processed Polygonum multiflorum (Zhi He Shou Wu, Fo-ti) as the primary ingredient, paired with high-quality free-range chicken or an old hen, and supplemented with red jujubes (Ziziphus jujuba, Chinese dates) and goji berries (Lycium barbarum, wolfberries), gently slow-simmered over low heat. The soup presents a deep, slightly brown hue, with the aroma of medicinal herbs and meat blending harmoniously. It tastes rich and mellow on the palate without being greasy. Suitable for daily nourishment, it is also commonly included in therapeutic recipes for postpartum recovery and post-illness deficiency pattern (病后体虚). This dish stands as a representative example of home-style medicated diets.

Historical Origins of Medicinal Diet

The history of Polygonum multiflorum (He Shou Wu) being incorporated into food therapy dates back to the Tang and Song dynasties. At that time, people discovered that cooking He Shou Wu with poultry meat enhanced its tonifying effects, making it especially suitable for those with Qi and blood deficiency pattern. During the Ming dynasty, the Compendium of Materia Medica (Bencao Gangmu) recorded in detail the properties of He Shou Wu “nourishing blood and benefiting the Liver, securing essence and benefiting the Kidney”. This caused the pairing of He Shou Wu stewed with chicken to become widely popular among the people, gradually becoming a medicinal food delicacy with profound cultural background.

Efficacy of Medicinal Diet

The primary effects of Polygonum multiflorum (He Shou Wu) chicken soup focus on nourishing essence and blood, blackening the hair, and strengthening sinews and bones. Prepared Polygonum multiflorum (Radix Polygoni Multiflori Preparata) excels in tonifying the liver and kidney, as well as nourishing essence and blood, while chicken is rich in high-quality protein and various amino acids. The combination of these two ingredients promotes the absorption and utilization of nutrients, effectively alleviating symptoms caused by blood deficiency such as dizziness and blurred vision, sallow complexion, and premature graying of the beard and hair. Regular consumption of this soup can help one feel full of vitality and move with light, nimble steps.

From a modern nutritional perspective, *Polygonum multiflorum* (Fleeceflower root) contains anthraquinones, lecithin, and various trace elements. These components help regulate blood lipids, delay aging, and exert a positive effect on improving hematopoietic function. The minerals such as iron and zinc in chicken meat synergize with the nutrients in *Polygonum multiflorum*, enhancing immune function. This combination is especially suitable for consumption during seasonal transitions or periods of high physical exertion, as it helps restore the body’s vital energy (yuan qi).

The Role of Traditional Chinese Medicine

In TCM theory, He Shou Wu (Fallopia multiflora, Fleeceflower Root) is bitter, sweet, and astringent in taste, slightly warm in nature, and enters the Liver (LR) and Kidney (KI) meridians. Its core action is to “tonify the Liver and Kidney, and benefit essence and blood.” The Liver and Kidney share a common source, and essence and blood mutually generate each other. When Liver and Kidney Deficiency occurs, symptoms such as soreness and weakness of the low back and knees, dizziness, tinnitus, and memory decline often appear. He Shou Wu stewed chicken, through the synergy of medicinal and food ingredients, can both nourish Kidney yin and warm-nourish Liver blood, thereby allowing essence and blood to be sufficient and ascend to nourish the head and face, thus improving hair quality and vision.

In Traditional Chinese Medicine dietetics, chicken is considered a premium ingredient for “warming the Middle, supplementing Qi, and supplementing Essence and Marrow,” with older hens being particularly effective for supplementing deficiency and supporting the Righteous Qi (扶正). The combination of He Shou Wu (Polygonum multiflorum, Fleeceflower Root) with chicken helps to moderate the slightly astringent taste of He Shou Wu, while leveraging the “flesh-and-blood, sentiment-bearing substance (血肉有情之品)” nature of chicken to enhance the effect of supplementing Essence and Blood. The red jujube (Fructus Ziziphi Jujubae, Chinese date) in the soup harmonizes the medicinal properties, and the gouqi (Fructus Lycii, Goji berry) assists in brightening the eyes. This renders the entire medicinal dish warming without being drying, supplementing without causing stagnation, making it suitable for long-term restorative consumption.

Indications

Polygonum multiflorum (Fo-ti) stewed chicken is particularly suitable for middle-aged and elderly individuals with Liver-Kidney Deficiency and Essence and Blood Deficiency. These individuals often present with premature graying of hair, excessive hair loss, blurred vision, soreness and weakness of the lower back and knees, as well as light and short sleep. Consumed two to three times per week, this remedy can effectively alleviate the aforementioned symptoms, help delay the aging process, and improve quality of life.

In addition, postpartum women or those recovering from a major illness, as well as office workers who suffer from Qi and blood deficiency due to chronic熬夜 (late nights) and high work stress, may also consume this soup in appropriate amounts. Postpartum women often present with dual deficiency of qi and blood, commonly accompanied by a pale complexion, fatigue, and aversion to cold. Chicken soup prepared with *Polygonum multiflorum* (He Shou Wu, Fleeceflower root) can warm the uterus, supplement qi and blood, and promote recovery. For mental workers, this soup also helps improve memory and concentration, alleviating dizziness and forgetfulness caused by overexertion of the brain.

Contraindicated Populations

Individuals with excessive Damp-Heat and loose stools should avoid consuming Heshouwu (Polygonum multiflorum) chicken soup. Although Heshouwu has tonic properties, its nature is slightly warm and its taste is mildly astringent. If Damp-Heat is already present in the body, taking it may aggravate symptoms such as abdominal distension, bitter taste in the mouth, and sticky, uncomfortable bowel movements, which is detrimental to health. Such individuals should first clear Damp-Heat and wait until the Spleen and Stomach functions have returned to normal before considering tonification.

Individuals allergic to *Polygonum multiflorum* (He Shou Wu), as well as pregnant and breastfeeding women, should use it with caution. Although the toxicity of processed *Polygonum multiflorum* (Zhi He Shou Wu) is significantly reduced, raw *Polygonum multiflorum* (Sheng He Shou Wu) that has not undergone rigorous processing contains certain toxic components and should not be used as a substitute. In children, the Spleen and Stomach (Pi-Wei) are delicate and constitutionally immature, so excessive consumption is also inadvisable. Additionally, patients currently taking other medications are advised to consult a qualified TCM practitioner before deciding to consume this herb, in order to avoid potential drug-herb interactions.

Ingredient formula ratio

Prepared Polygonum multiflorum (He Shou Wu): 30 g. Choose the prepared variety processed with black bean juice, as it has milder medicinal properties and superior tonifying effects. It is not recommended to use raw Polygonum multiflorum to avoid gastrointestinal discomfort.

Free-range chicken or old hen: 500 g (approximately half a bird), preferably free-range for firm texture and rich flavor. Red dates (Fructus Jujubae / Chinese date): 6 pieces, about 30 g, used to enhance flavor and boost blood-tonifying effect. Goji berries (Fructus Lycii / Lycium barbarum): 15 g, about a small handful, to add sweetness and improve the soup’s liver-clearing, vision-improving effect. Fresh ginger (Rhizoma Zingiberis / Zingiber officinale): 5 slices, about 10 g, to remove fishy taste and dispel cold. Water: 2000 ml, about 8 bowls. Salt: a pinch, added at the end according to personal taste.

Cooking Method

Step 1: Quickly rinse the processed Fallopia multiflora (He Shou Wu, Radix Polygoni Multiflori Preparata) with clean water to remove surface dust. Place it in a bowl and soak in warm water for 30 minutes to soften, which facilitates the extraction of active constituents. Cut the chicken into cubes approximately 4 cm on each side. Place in a pot with cold water, add two slices of fresh ginger. Bring to a boil, skim off any foam, then remove the chicken and rinse it with warm water. Set aside.

Second step: Place the blanched chicken into a clay pot or ceramic stew pot. Add the soaked Polygonum multiflorum (Fleeceflower Root) together with the soaking water, pitted Ziziphus jujuba (red dates), and the remaining Zingiber officinale (ginger) slices. Pour in 2000 ml of water. Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. Skim off any surface oil to ensure the soup is clear and not greasy.

Step 3: After the chicken becomes tender and the broth deepens in color, add Goji berries (Lycium barbarum) and continue simmering for 10 minutes, then turn off the heat. Finally, season with salt to taste—add salt only at the end to avoid affecting the meat texture and the release of medicinal properties. Serve hot, enjoying the rich medicinal aroma; the chicken is also edible.

Drinking Tips

1. It is recommended to consume Polygonum multiflorum (He Shou Wu) chicken soup on an empty stomach or before meals, as the gastrointestinal tract is relatively clear at this time, which facilitates better absorption of the medicinal components and enhances the nourishing effects. Each serving should consist of a small bowl of approximately 200 ml, not exceeding that amount, with an optimal frequency of 2-3 times per week.

2. This decoction has a warm and tonifying nature, making it most suitable for consumption during autumn and winter seasons or when the weather turns cool. In summer, those with a deficiency-cold constitution may take it in small amounts, but it should not be consumed frequently to avoid generating heat and dryness. If signs of heat, such as dry mouth or sore throat, appear during consumption, discontinue use and appropriately increase water intake.

3. Store any remaining soup in the refrigerator and consume within 24 hours to prevent bacterial growth. When reheating, it is recommended to use a clay pot or a steamer; avoid using a microwave directly to preserve the original flavor and medicinal properties of the broth. Additionally, during the period of taking this medicinal diet, it is advisable to reduce consumption of white radish (daikon) and strong tea, as these foods may interfere with the absorption of the medicinal effects.