Soups
Chayote, Bamboo Fungus & Chicken Breast Soup
Traditionally used to support a healthy complexion and reduce abdominal fat accumulation
Why people make this soup
Bro Niu found some bamboo fungus in the pantry before Chinese New Year — the thick, elegant ones he was saving to braise and stuff. The smaller remaining pieces went straight into this soup. Bamboo fungus, a lacy latticed fungus that grows at the base of bamboo groves, is prized both as a culinary ingredient and a natural “umami booster” — it adds a subtle, savory depth to broth without any additional seasoning. Traditional food therapy credits it with an unusual property: supporting the reduction of fat accumulation around the abdominal area specifically.
Paired with chayote (a mild, slightly sweet squash popular across Asia and Central America) and lean chicken breast, the result is a soup that is light, clean, and genuinely flavourful. Carrot adds colour and gentle sweetness, while ginger keeps everything balanced. It is the kind of soup that makes you feel looked-after without feeling heavy.
Who it suits / who should be cautious
- Suitable for the whole family, including elderly and children
- Particularly supportive for people looking to maintain a healthy weight or manage high blood pressure
- Not cooling or drying — gentle enough for regular use
Why these ingredients (the food-therapy logic)
- Chayote (he zhang gua): A mild, cooling vegetable associated with nourishing the skin, supporting digestive health, and reducing internal heat; widely used in Cantonese soups for its gentle, slightly sweet flavour
- Bamboo fungus (zhu sheng): A delicate lacy mushroom traditionally associated with supporting the reduction of abdominal fat accumulation; also a natural soup enhancer that makes broth taste richer without extra seasoning; supports the digestive tract
- Chicken breast (ji xiong rou): Lean protein; nourishes without the heaviness of fattier cuts; associated with strengthening qi and nourishing the body gently
- Carrot (hong luo bo): Rich in beta-carotene; adds sweetness; traditional Cantonese soup staple associated with supporting the eyes and skin
- Ginger (sheng jiang): Warms the stomach, prevents the soup from being too cooling; essential for balance
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chayote | 1–2 medium | Peel and cut into chunks |
| Carrot | 1 medium | Peel and cut into chunks |
| Bamboo fungus (dried) | 5 pieces | Soak in water until softened, then rinse and cut into sections |
| Chicken breast | ~150 g (4 liang) | Blanched briefly to remove impurities |
| Fresh ginger | 2 slices | |
| Water | 8 bowls (~1.6 L) |
Method
- Peel the chayote and carrot; cut into chunky pieces.
- Soak the dried bamboo fungus in warm water until soft (about 10 minutes), then rinse gently and cut into sections.
- Blanch the chicken breast briefly in boiling water; drain and rinse.
- Place all ingredients in a pot with 8 bowls of water. Bring to a boil, then reduce heat.
- Simmer for about 40 minutes, until the liquid reduces to 4 bowls.
- Serve the soup and eat the cooked ingredients together.
Bro Niu’s tips
This soup is mild, balanced — neither cooling nor drying — and a good everyday choice for people managing high blood pressure or those simply looking for a light, nourishing weeknight soup. If chayote is not in season at your local market, bottle gourd (jie gua) makes a fine substitute and is broadly available at Asian grocers. Pork shin (zhu zhan) can replace the chicken breast if you prefer a meatier flavour — the bone adds richness without making the soup fatty.
Published February 27, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
