Stomach-Warming Chicken for Peptic Ulcer (Image)

INGREDIENTS
Roaster, 1
Fresh ginger, Rhizoma Zingiberis Recens, 6g
Amomum fruit, Fructus Amomi, 3g
Flos Caryophylli (Dingxiang), 3g
Galangal rhizome, Rhizoma Alpiniae Officinarum, 3g
Cortex Cinnamomi (Rougui), 3g
Tangerine peel, Pericarpium Citri Reticulatae, 3g
Long pepper, Fructus Piperis Longi, 3g
Pricklyash peel, Pericarpium Zanthoxyli, 3g
Star anise fruit, Fructus Anisi Stellati, 3g
Green Chinese onion, Bulbus Allii Fistulosi (right amount)
Soy sauce and table salt (right amount)
Pepper powder (a little)

PROCESS: Skin the roaster, get rid of the entrails, wash it clean, cut it into pieces and put them in an earthenware pot with all the other ingredients but the pepper powder and a right amount of water; then stew it over slow fire, and when it is done, scatter the pepper powder on it.

DIRECTIONS: The meat is for eating and the soup for drink. It is to be taken as much as one thinks it fit each time. It is used to treat Stomachache of asthenia-cold type or stomach-cold type.