Red-Skinned Peanut, Goji, Black-Boned Chicken and Conch Soup

Why people make this soup

Black-boned chicken is rich in protein, minerals and vitamins, and in traditional thinking nourishes yin, clears heat and supports the liver and kidneys — a lovely autumn-winter tonic. Nourilo had some dried conch sitting in the fridge that he nearly forgot; conch traditionally nourishes yin and the kidneys, good for those who burn the midnight oil. With red-skinned peanut, goji and red dates, this pot is made to nourish yin and blood, support the complexion, and ease the signs of aging.

Method

1. Soak and rinse the red-skinned peanuts, goji and conch; pit the red dates.
2. Chop the black-boned chicken into large pieces and blanch together with the conch.
3. Combine everything with 2.7 L of water and simmer for 2 hours down to 1.2–1.5 L.

Nourilo’s Tips

This soup is sweet and tasty, good for young and old, and especially nourishing for those with weak qi and blood, poor sleep, anemia or fragile bones. But skip it if you still have an unresolved cold.