Dong-Quai or female ginseng or Angelica sinensis or 当归 is a Chinese herb widely used in traditional Chinese medicine to treat gynecological ailments, fatigue, mild anemia and high blood pressure. It has anti-inflammatory and antioxidant activity. It is believed to be a uterine tonic and hormonal regulator. My mom used to boil this soup for me when I was living at home. Usually this soup was served after each menstrual cycle. This herb is a little bitter but once you are used to the bitterness, it is actually a tasty soup. This soup is not advice for pregnant women and if you are on any medication, consult with your doctor first before consuming.
This herb is used in soup and in making Emperor Chicken. It is also found in dishes that were prepared in the restaurant in powder form. You can buy this herb in most Asian supermarkets or Chinese Herbal Shops. It usually sold as dried herb either in thin slices (like above) or in pieces.
The link of this recipe can be found here. I have a picture of the raw ingredients too. I am submitting this post to Weekend Herb Blogging and this week host for this event is Min from Honest Vanilla. Check it out on Sunday for the full roundup. Thanks!