Glehnia Root, Solomon's Seal, Abalone and Silkie Chicken Soup

Why people make this soup

Most people experience some worry and tension — that is a natural part of life. But when restlessness, disturbed sleep, dry mouth, and a feeling of heat in the palms and chest seem to linger without obvious cause, Chinese food therapy points to a pattern known as “yin deficiency with rising fire.” This soup was designed for exactly that situation. Glehnia root and Solomon’s seal are two of the most trusted yin-nourishing herbs in Cantonese kitchens; together with abalone, which is associated with calming and nourishing the liver in traditional use, and silkie chicken, the result is a clear, delicate soup that is both genuinely delicious and deeply soothing.

Method

1. Soak glehnia root, Solomon’s seal, and red dates in water for about 30 minutes; discard the soaking water and rinse.
2. Clean the abalone: cut away the intestinal end, scrub the edges lightly with a brush if desired, and blanch briefly in boiling water with 2–3 ginger slices until the water turns cloudy. Lift out and set aside. Keep the abalone whole — cutting it before cooking will make it tough.
3. Clean and blanch the silkie chicken pieces; discard the blanching water.
4. Place all ingredients in a pot with 2.4 L of water. Bring to a boil over high heat, then reduce heat and simmer gently for 3 hours until 1.2 L remain.
5. Remove the abalone, slice it, and serve alongside the soup and other solid ingredients.

Nourilo’s Tips

Always cook the abalone whole and only slice it after the soup is ready — cooking it in pieces makes it rubbery. This soup is clear and nourishing, and the whole family can enjoy it. It is also one of the friendlier soups for people managing diabetes. Fresh or frozen abalone both work well; if using dried abalone, soak it for several days in advance.