Chestnut, Lotus Seed, and Squab Soup

Why people make this soup

Chestnuts come into their peak season in autumn — and in Chinese food therapy, this is the ideal time to make the most of their bone-supporting properties. Chestnuts are traditionally considered to tonify the kidneys and strengthen the sinews, and they are particularly valued for supporting children’s skeletal development and for helping adults maintain strong bones and joints. Squab (young pigeon) is one of the most prized meats in Cantonese cooking for its tender, flavourful flesh. Traditional food therapy considers pigeon meat to be nourishing to qi and blood, supportive of reproductive health, and beneficial for memory and recovery from weakness. Combined with lotus seeds and fox nut to tonify the spleen and kidneys, and dried figs for natural sweetness, this is a soup that is both genuinely delicious and deeply nourishing.

Method

1. Soak and rinse lotus seeds, fox nut, and dried figs.
2. To peel chestnuts: place in a dry pan and dry-toast for about 1 minute, or briefly boil in water — this makes the shell and inner skin much easier to remove.
3. Clean the squab, cut into large pieces, blanch briefly in boiling water, and drain.
4. Combine all ingredients in a pot with 2.4–2.7 L of water.
5. Bring to a boil, then reduce to a low simmer for 2 hours until the liquid reduces to about 1.2 L.
6. Serve warm; eat the solid ingredients along with the broth.

Nourilo’s Tips

This soup has a wonderful natural sweetness and a rich, clean flavour. Old and young alike can enjoy it. For women with pale complexion, irregular periods, or difficulty conceiving, this soup is particularly worthwhile making regularly. The one caveat: those with constipation should drink the broth but go easy on eating the lotus seeds and fox nut, as both have a binding, astringent effect on the bowels. For the chestnuts, a quick dry-toast in a wok before peeling saves a lot of effort.