Guizhou Chicken in Pig Stomach with Gastrodia – Herbal Medicinal Stew from Qian Cuisine
The moment the lid of the clay pot lifts, a fragrant steam of herbs fills the air, and golden broth floats with a plump pig stomach stuffed with chicken—like a culinary treasure full of surprises. This is Guizhou Chicken in Pig Stomach with Gastrodia, a heartwarming dish that soothes body and soul. When you gently cut open the pig stomach, rich chicken broth flows out; one sip warms you from throat to stomach, wrapping you in a comforting embrace.
1. Origin and History
This medicinal dish originated in the mountainous regions of Guizhou and is the result of Miao people’s folk wisdom. To resist the damp climate, locals combined wild Gastrodia with free-range chicken and pig stomach in stews, discovering its warming and moisture-dispelling properties. Over time, it evolved into a unique health-focused dish in Guizhou cuisine, especially popular during autumn and winter.
2. Cultural Significance
In Guizhou, this dish represents family care and affection. When a family member is ill or weak, mothers often simmer a pot of Chicken in Pig Stomach with Gastrodia, using slow-cooked broth to convey warmth. It also appears on festive tables, symbolizing “abundant blessings” and expressing wishes for health and safety.
3. Key Ingredients
Only high-quality red Gastrodia from Guizhou should be used, as it is firmer and more potent. Combined with free-range chicken and fresh pig stomach, it forms a perfect trio. Additional ingredients like goji berries and red dates enhance flavor and medicinal value, creating a layered taste experience.
4. Preparation Process
First, stuff the cleaned whole chicken into the pig stomach and seal it with bamboo skewers. Slice the Gastrodia and add whole red dates and ginger to a clay pot, then simmer on low heat for over three hours. When the pig stomach softens and chicken tenderizes, remove, slice the pig stomach, shred the chicken, and return everything to the broth before serving.
5. Flavor and Texture
The golden, clear broth first delivers the mellow taste of Gastrodia, followed by the chicken’s savory flavor, and finishes with the richness of the pig stomach. The pig stomach is chewy and springy, chicken is tender, and Gastrodia slices are crisp yet soft—creating a delightful three-layered texture in every bite.
6. Eating Method
The traditional way is to first sip the original broth to appreciate the herbal flavors. Then, take a piece of pig stomach with chicken, dipping it in a special sauce made of chili paste, fermented tofu, and scallions. Locals often add a handful of greens to the broth so the vegetables absorb the essence, balancing nutrition.
7. Tasting Recommendations
Authentic flavors can be found at Guizhou’s “Old Medicinal Cuisine Restaurant” (approx. $12–22 per person) or Miao village farmhouses in Southeast Guizhou. It’s recommended to book at least two hours in advance due to long simmering times. Ordering “Tianma Chicken in Pig Stomach” usually serves 2–3 people per medium portion.
8. Tourist Tips
The English name for this dish is Guizhou Chicken in Pig Stomach with Gastrodia. To fully experience the medicinal benefits, drink a bowl of hot broth on an empty stomach. For children, request fewer herbs. Remaining broth can be used to cook congee—the most healthful way to enjoy it.
9. Simple Home Version
At home, a pressure cooker can save time: add chicken pieces, strips of pig stomach, and Gastrodia slices, then cook under high pressure for 40 minutes. If fresh Gastrodia is unavailable, dried slices can be used; though slightly less flavorful, it still yields a similarly nourishing soup.
Let this warm medicinal stew nourish your body and soul! As the mellow broth slides down your throat and the essence of three ingredients flows through you, you’ll understand why locals consider this dish a “food for health” treasure. In today’s fast-paced world, slow down, savor this carefully brewed delicacy, and let food become your finest medicine.
