Chicken Liver
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Animals, Birds and Meat
Chicken Liver
Latin:
Origin:
The liver of the fowl, Gallus gallus domesticus Brisson, of the Phasianidae family.
Chicken liver is available frozen as well as fresh. Chicken liver has a mild flavor. It should have a bright color with a moist but not slimy surface and a fresh smell. Prepare it the day you buy it, or store it loosely wrapped in the refrigerator for no more than 1 day. Chicken liver is available in supermarkets and specialty butcher shops.
Properties:
Sweet in flavor, slightly warm in nature, it is related to the liver channel.
Functions:
Nourishes the liver and thus the eyes; benefits the kidneys and thus the yang.
Applications:
1. For blurred eyesight due to deficiency of liver blood and night-blindness:
Steam or cook the chicken liver with rice in porridge.
2. For impotence:
Boil in water a rooster liver, 10 g. of todder seeds and 4 sparrow eggs to make a soup and drink it. Add salt for seasoning.
Dosage and Administration:
Steam, cook in porridge or in soup.
Microwaving: Place chicken liver in a dish and cook on High for 7 to 8 minutes per 450 g.
Cautions on Use:
Reference Materials:
Toxic or Side Effects:
Modern Researches:
Chicken liver contains protein, fat, vitamins A, B1, B2, C, D, and E, as well as phosphorus, iron, calcium, potassium, selenium, folate, sodium, etc., http://www.100md.com