We’re told that when we’re sick we should take vitamin C. Vitamin C is usually associated with citrus fruits such as oranges. In the case of Traditional Chinese Medicine, citrus fruits are dried out for other uses such as an ingredient like Chen-pi, which are used in many teas, soups, Chinese desserts, and also daily recipes.
So what is Chen-Pi?
Chen-pi (pi is pronounced as “pee” in Cantonese instead of the Greek letter “pi”) is a Chinese herb made from sun-dried tangerine orange peel, touted for its ability to alleviate chronic dry cough, particularly good for the elderly where such ailments is more frequent. It is also a potent remedy for stomach qi stagnation which can alleviate indigestion and stomach pain.
Chen-pi is a highly valued herb in Asia. With its range of pricing varying at an extreme from $200/kg (for those aged 5 years) to $2000/kg (for those aged 50 years). The aging of such peels gives it a different richness and often has a more medicinal scent. Chen-pi is rich in Flavonoids, which strengthens the blood vessels and prevents internal bruising.
How can it be used?
Other than having it in Traditional Chinese Medicine in powder form, it can be sliced and used in small amounts to stir-fry with eggs, beef, or to be steamed with fish to give these foods an extra aromatic touch. Chen-pi is so popular these days that it’s even used in mooncake flavors paired with red bean paste. If you’re feeling some phlegm, add it to your tea for no longer than 30 mins to reap the benefits of its healing properties. Want to try out a recipe? Give it a go with our recipe below.
Chen-Pi Scrambled Eggs
Start your morning with this easy breezy recipe to ensure you get warmed up from the core. This is especially good when you wake up to a sore throat due to the cold weather. It can clear up odours from the mouth to stomach and save yourself from buying mints!
Serving Size: 1
Ingredients:
Eggs x 2
Spring onions 2 stalks
Chen-pi 15g
Fresh ginger 15g
Directions:
Soak the Chen-pi in cold water for about 10 minutes. Remove it from the water and dice it with a knife into thin slices. De-skin the ginger and grind up to a mince. Keep residual ginger juice aside for later use. Chop off the spring onion’s roots and chop into pieces.
Beat eggs in a bowl and add in ginger juice, diced Chen-pi, spring onion, and a handful of salt to your taste. Use a pan or wok over the stove on medium-high heat, then fry the egg mixture till medium-to-well done.
