Ji Zi Huang
Gallus gallus domesticus Brisson
β― TCM Properties
Nourishes Yin and Moistens Dryness; Nourishes Yin and Extinguishes Wind; Supplements the middle and harmonizes the Stomach; Clears Deficiency Heat
Botanical Description
Ji Zi Huang is the yolk of the chicken egg (Gallus gallus domesticus), an animal product rather than a botanical material. Chickens are domesticated galliform birds of the family Phasianidae, descended principally from the red junglefowl of Southeast Asia, and have been kept globally for thousands of years for eggs and meat. The yolk is the yellow lipid-rich central portion of a freshly laid egg, separated from the surrounding albumen; it is composed largely of phospholipids, triglycerides, cholesterol, fat-soluble vitamins, and proteins including lecithin. In TCM preparation it is typically taken raw or lightly cooked.
Dosage
| Form | Amount | Frequency | Duration | Population | Notes |
|---|---|---|---|---|---|
| decoction | 9-30g | Daily | β | β | β |
Cultural & Historical Context
Traditional Chinese Uses
Ji Zi Huang (egg yolk) is a neutral-warm, sweet food-substance used in Chinese medicine to nourish Blood and Yin, calm the Spirit, and moisten dryness. It addresses Heart and Kidney Blood and Yin deficiency with insomnia, restlessness, and palpitations. It also moistens the Intestines for constipation from dryness and provides nourishment in conditions of extreme deficiency. As a highly nutritive food substance, it appears in classical formulas for exhaustion syndromes and conditions where rapid restoration of Blood and fluids is needed.
Traditional American Uses
None Documented
Important Disclaimer
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.