Chinese herbal medicine has a recorded history that dates back thousands of years, but Chinese people have used medicinal substances for millenia.  Many common Chinese herbs are foods, and it is thought that herbal medicine evolved as recipes for soups, which people noticed had healing properties. 

Ginger is one of these herbs. It is used extensively in Asian cooking. As a herb, it has two main forms – sheng jiang, fresh ginger, and gan jiang, dried ginger. It is valued for it’s ability to warm the body, harmonise the digestion and disperse cold. 

Fresh ginger is often used to:

Release the exterior: helpful at the onset of colds and flu (especially with chills, no sweating, and body aches)

Warm the Stomach and stop nausea: excellent for morning sickness, motion sickness, or indigestion

Reduce toxicity: commonly added to formulas to moderate the effects of other herbs

Dried ginger is stronger in its warming action and is used to:

Warm the interior, especially for Cold in the middle jiao (e.g. abdominal pain, diarrhoea, cold limbs)

Restore yang and rescue from collapse in cases of Cold extremities and weak pulse

Transform Cold-Phlegm in the Lungs

As the days get colder, consider adding ginger to your diet to warm up your digestion and keep your body toasty. Try a simple ginger tea in your thermos cup, or make a chicken ginger congee in your slow cooker. 

Warming Ginger Tea

A traditional remedy to warm and support digestion, relieve Cold, and calm nausea. 

Ingredients:

3-5 slices of fresh ginger (Sheng jiang)

1-2 red dates (Hong zao) pitted

1 small piece of rock sugar, or 1 tsp brown sugar

2-3 cups of water

Instructions:

1. Add the ginger slices, red dates, and sugar (if using) to a small pot.
   
2. Pour in the water and bring to a boil.
   
3. Reduce to a simmer and cook for 10–15 minutes, until the tea becomes aromatic and slightly spicy.
   
4. Strain if desired and pour into a mug.
   
5. Sip warm, especially in the morning or after meals.

Slow Cooker Chicken and Ginger Congee

Congee is my favourite comfort food. Warm, nourishing, and easy to digest, it is ideal for replenishing Qi and gently supporting your digestion.

For the congee:

8 cups water

3 bone-in, skin-on chicken thighs or marylands, about 750

1 cup white rice

4 slices fresh ginger, smashed

2 teaspoons salt

Instructions

Place all the ingredients for the congee in the slow cooker. Cover and cook until very creamy and the rice is completely broken down, 8 to 10 hours on LOW or 5 hours on HIGH.

Remove the chicken pieces. Take the meat off the bones and stir it back into the congee. Discard the ginger. Optional toppings – salted peanuts, coriander leaves, soy sauce, pickled turnip