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Black-Bone Chicken Medicinal Liquor

 

乌鸡酒 (흑계약선술 / 흑계주)

 

 

Black-bone chicken medicinal liquor (乌鸡酒) is a traditional medicinal dietary drink made primarily from black-bone chicken and Chinese white liquor (baijiu).
 

Ancient medical texts recorded a method of simmering a whole chicken in wine and drinking it in portions. It was traditionally used for stroke-related stiffness of the back, inability to speak due to tongue rigidity, and other post-stroke complications.

Modern processing techniques—including enzymatic extraction, cold infusion, and black rice fermentation—enable the extraction of the essence of black-bone chicken while enhancing flavor and efficacy through herbal combinations.
 

The resulting product supports blood circulation, tonifies Qi and Yang, and helps alleviate cold-related digestive issues.

 

Functions & Effects

• Melanin-based antioxidants

Melanin in black-bone chicken has antioxidant activity and, combined with B vitamins, helps promote peripheral blood circulation.

 

• Immunity enhancement

A 2017 study reported:

• A 34.7% increase in lymphocyte transformation rate
• Enhanced immunoglobulin synthesis

 

TCM Therapeutic Benefits for Specific Conditions

1. Post-stroke sequelae

Carnosine and chondroitin in the wine improve neuromuscular conduction, relieving:

• Hemiplegia
• Muscle spasms and rigidity

 

2. Lower back and leg weakness (腰腿不利)

Polysaccharides from black-bone chicken combined with volatile compounds from baijiu:

• Reduced synovial inflammation markers by 27%

 

3. Cold stagnation / digestive cold (体寒, 체한)

Daily intake of 20 ml for one month:

• Increased baseline body temperature by 0.6°C on average

 

Ingredients

• Black-bone rooster (乌雄鸡 / Silk fowl) — 1 whole
• Baijiu (白酒 / Chinese grain liquor) — 2500 g

 

Preparation Method

Clean the black-bone chicken thoroughly by removing feathers and internal organs.
Place the chicken into baijiu and simmer until the volume of alcohol is reduced by half.

 

Dosage

Consume 20–30 ml per serving.
After taking the wine, it is recommended to eat green onions, ginger, or rice porridge to enhance warming and digestive effects.

 

Black-Bone Rooster (乌雄鸡 / 오골계 수컷)

The term 乌雄鸡 generally refers to the male black-bone chicken (乌骨鸡 / Silkie chicken)—a rare and highly valued poultry breed in China for both medicinal and culinary use.

Its defining feature is that its skin, flesh, bones, organs, and connective tissues are all black due to a biological condition called:

“Fibromelanosis” (纤维色素增生)

—an overproliferation of melanin in tissues.

 

Key Characteristics

1. Physical Appearance

• Feather colors vary (white, black, mottled),
  but skin, eyes, beak, muscles, bones, and legs are all black.
• The most well-known type has silky white feathers.

 

2. Nutritional Value

Compared with regular chicken:

• Slightly higher protein content
• Only 1/4 the fat of ordinary chicken
• Rich in:
  • Vitamin B2
  • Niacin
  • Vitamin E
  • Minerals (calcium, iron, zinc)
  • Multiple essential amino acids

 

3. Medicinal Value

According to TCM, black-bone rooster is:

• Sweet in flavor (甘)
• Warm in nature (温)
• Non-toxic (无毒)

 

Main therapeutic actions:

• Warming the middle burner and relieving pain (温中止痛)
• Tonifying deficiency (补虚)
• Calming the fetus (安胎)

 

Indications:

• Abdominal pain
• Rheumatic pain / wind-damp obstruction
• Deficiency and emaciation
• Post-fracture recovery
• Swelling and infectious sores

 

Primary Uses

1. Medicinal Cuisine & Therapeutic Diets

Black-bone rooster is a premium ingredient in Chinese medicinal cuisine.

Example: Black-Bone Chicken Congee (乌雄鸡粥)

Prepared with:

• Glutinous rice
• Scallion root
• Sichuan peppercorn (huajiao)

 

Effects:

• Tonifies Qi and blood
• Suitable for the elderly and those with deficiency

 

2. Nourishing Tonics

Black-bone chicken soup (乌鸡汤)

A famous tonic known for:

• Tonifying blood
• Nourishing Yin
• Supporting postpartum recovery
• Enhancing strength after surgery or chemotherapy

 

Summary

Black-bone rooster (Silkie chicken) is a highly valued medicinal poultry species in Chinese culture and TCM.
It is nutrient-dense, therapeutically potent, and widely used in:

• Medicinal broths
• Tonic soups
• Congee
• And, traditionally, black-bone chicken medicinal wine