Traditional Chinese Postpartum Care | Ancient Recipes & Healing Practices

traditional chinese postpartum care When it comes to whole body postpartum healing, there is incredible wisdom that has been passed down from cultures and societies all over the world. Some of the cultures that we’ve collected rituals and recipes from include Chinese, Korean, Indian, Jamaican, and English. This traditional postpartum series is meant to make this sacred information more accessible and honor the ancient healing modalities that have been lost in our modern world.

The traditional Chinese view of the postpartum period is dramatically different from the “bounce back” perspective you are likely used to.

The first 30 days after a woman gives birth is known as “sitting the month”, and it is recognized as a confinement period meant for rest, regaining strength, and warming foods. Cold drinks are prohibited, and the intention is to do very little during this time.

Chinese culture believes new mothers are susceptible to the cold, which leads to sickness. Cold foods to avoid include lettuce, cabbage, cucumber, root vegetables, and anything raw. Instead, warming foods like ginger, chicken, and liver are recommended during the 30 day post birth confinement.

Traditional Chinese Medicine also supports the deeply healing nature of warmth. Chi is known as one’s “vital life force” and is believed to be carried in our blood. The fluid and blood loss experienced in birth causes an imbalance in our yang (hot) resulting in a state of yin (cold). This lack of harmony makes the body more susceptible to illness and disease.

Nourishment and recovery through traditional postpartum recipes that have been passed down through generations of mothers needs to be celebrated and honored. Chinese culture offers us an incredible example of food as a channel for whole body healing. We are so grateful to be able to share some of these recipes with you today.

Recipes for Postpartum Healing

Sheng Hua Tang Herbal Soup

This herbal blend is served to new mothers during their first week postpartum. These herbs improve blood circulation, help relieve pain, treat retention of placental fragments within the uterus as well as help the uterus to contract. Sheng Hua Tang is not suitable for mothers who have undergone a cesarean section or experienced excessive bleeding.

Ingredients

4g Pao Jiang (Fried Ginger)
6g Zhi Gan Cao (Roasted Licorice Root)
10g Dang Gui (Chinese Angelica)
10g Cao Hong Hua (Carthamus Tinctorius)
10g Guang Tao Ren (Semen Persicae)
10g Chuan Xiong (Lovage Root)

Method

Wash herbs, soak in 750ml water for 30min.
Boil herbs with soaked water until 200ml left and leave for later use.
Pour another 750ml water in herbs to boil for the 2nd time until 200ml is left.
Mix 2 bowls of 200ml herbal soup together.
Consumed Sheng Hua Tang during morning and night.

Black Chicken Herbal Soup

A deeply nourishing herbal chicken soup that intentionally uses ingredients to help regulate a new mother’s hormones, aid in kidney and liver functions, and replenish blood stores.

Ingredients

1 Black chicken (Silkie Chicken)
6 dried shiitake mushrooms (soaked for 30 minutes in hot water before cooking and remove stems)
5 dried scallops (soaked for 30 minutes in hot water)
3 jujubes or red dates, seeds removed (substitute: 2 honey dates)
2-3 Tablespoons goji berries rinsed then soaked for 5 minutes.
10 + 1 Cups Water
Salt, to taste. Add towards the end of the boiling process.

Method

Add the black chicken, red dates (deseeded) and 10 cups of water to the pot and bring to boil on high.
While waiting for the water to boil, soak the scallops, goji berries and shiitake in hot water. (If you start early, you can do this 30 minutes before then bring it to boil with the chicken and dates)
Once the soup has started boiling, lower the heat to medium. The water should now be simmering and not boiling. While boiling extracts more flavor from the soup, simmering keeps the meat tender.
After 30 minutes, add the goji berries, scallops and shiitake to the soup and let it simmer for the next 2-3 hours. (The longer the better, but after 2 hours the soup is already quite tasty.) DO NOT ADD SALT TILL THE END or the salty taste may become super concentrated later.
After 45 minutes or so have passed, check that the soup is not at a full boil (as the water evaporates, the simmer may turn into a boil – in that case, either turn down the heat or add more water.)
After 2-3 hours have passed, add a bit of salt to the soup, then taste. The scallops are naturally salty so start with a sprinkle and, if not sufficient, add a bit more.
Once to your taste, scoop and serve. You should have enough to fill 2-3 Chinese bowls.

Chicken with Ginger and Sesame Oil

Chunks of ginger are the immune boosting powerhouse of this flavorful and restorative meal.

Ingredients

4 boneless and skinless chicken thighs- sliced into 1/2 inch thick slices
1 boneless and skinless chicken breast- sliced into 1/2 in thick slices
3 in ginger root, skinned, sliced thinly and julienned
3 cloves garlic, peeled and finely minced
2tbs dark soy sauce
1tsp cornstarch (optional)
1tbs Cooking oil
1tbs Chinese cooking rice wine
2tbs sesame oil
Salt and pepper to taste
Sesame seeds for garnishing (optional)

Method

Mix the dark soy sauce with the sliced chicken in a bowl, you can add a tsp of cornstarch to this mix if you wish.
Heat wok or large fry pan over medium heat, add ginger.
Fry until fragrant, add minced garlic and stir, be careful not to burn the garlic.
Fry for about 30 seconds and then add the chicken, turning up the heat slightly.
Cook the chicken, stir frying for about 5 minutes, add about 1/4-1/2 cup water, turn heat down and simmer until chicken is cooked through for about another 15 minutes.
Add the Chinese cooking wine, sesame oil, stir, taste and season with salt and pepper if needed. Be careful as the dark soy sauce may be salty enough.
Sprinkle with sesame seeds if using and serve!