I began training in martial arts from age 10, and it was my involvement in martial arts that lead me to the professional practice of Chinese medicine. One of my long-term interests in Chinese medicine is therefore, not surprisingly, the medical lineages and practices of martial arts schools. Here is a traditional dietary recipe from the Bajiquan (八極拳) lineage of Chinese Gongfu.
Chicken Eggs Simmered with Ligusticum
- Chuan Xiong (川芎; Ligusticum wallichii) 15g
- 2 chicken eggs
- Brown sugar
Place the eggs and Chuan Xiong in a small pot of water. Bring to a rapid boil over high flame and then reduce to medium flame and simmer for 10 to 15 minutes. Remove eggs from pot, peel shells off, and then return to the liquid and boil for a short while longer. Then remove from heat, strain out herbs, and add brown sugar to taste. Drink the liquid and eat the eggs (take entire recipe as a dose, 1 dose per day).
This recipe warms and penetrates the blood vessels, quickens blood, and transforms stasis. It is used for all types of traumatic injury, numbness and tingling in the limbs, and rib-side pain.