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Lovage Rhizome Slice (Chuen Gong) 川芎片

The part of the lovage rhizome slice has a a bitter taste, with a subtly sweet aftertaste. This herb is often used in combination with other powerful herbs. A commonly used combination is with Tao Ren (peach kernal), Hong Hua (safflower) and Dang Gui ( angelica root).

Cooking Method:

CHINESE FOUR HERBS (Sibut Soup)

  1. Always rinse the dried herbs in water
  2. 2 lbs bone-in skin-on organic free range chicken
  3. Parboil the chicken and then get rid of the scum
  4. Place chicken, 6 cups of water, and herb : 10 gr Shu Di (Rehmannia Glutinosa), 5 gr Dong Quay (Angelica Simensis), 5 gr Dang Shen (Radix Codonopsis), 4 pcs Chuen Gong (Lovage Rhizome Slice), in a pot. Bring to a boil and then slowly simmer for 1 hour
  5. Add the goji berries last. Season with salt to taste
  6. Few sprigs of fresh cilantro leave and 1 stalk green onion thinly sliced for garnishes

Country of Origin: China

Product Storage & Expiry: Keep refrigerated.

Precaution: If you are pregnant or undertaking medications please consult with your physician before consuming.

 

RM16.00 MYR
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Lovage Rhizome Slice (Chuan Gong)

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