American Ginseng, Dendrobium, Winter Melon and Silkie Chicken Soup

Why people make this soup

In sweltering weather a melon-and-vegetable soup is the obvious choice — but if you are on the weaker side, too many cooling soups can feel like too much. The answer is a gently nourishing brew. This one pairs energizing American ginseng and fluid-promoting fresh dendrobium with cooling winter melon, black-eyed beans, red dates and silkie chicken — a balanced soup for hot days.

Method

1. Rinse and slice the fresh dendrobium; soak and rinse the beans; pit the dates; seed and cube the winter melon.
2. Skin the silkie chicken, chop into large pieces, and blanch.
3. Put all ingredients except the ginseng into a pot with 2.4 L of water and simmer 2 hours.
4. Add the American ginseng slices, turn off the heat, cover, and let stand 5 minutes. Serve.

Nourilo’s Tips

American ginseng contains volatile oils and should not be boiled long, so add it only after the soup is done. This soup is clear and sweet, suitable for young and old, and well suited to those who often stay up late with a “yin-deficient, easily heaty” constitution.