Quail Soup with Chinese Yam, Goji, and Red Dates

Why people make this soup

Quail has long carried the affectionate nickname “ginseng of the poultry world” in Chinese culinary tradition — a nod to its reputation as a small but powerfully nourishing bird. Unlike heavier tonics, a quail soup tends to be light, mildly sweet, and easy on the digestive system, making it especially suitable for children, the elderly, and those who are rebuilding their strength after illness. Nourilo found good-quality imported frozen quail at the supermarket, which work well for soup even if fresh birds are not available. The herbal companions here — Chinese yam, goji, and red dates — are a classic trio that together support the spleen, liver, and kidneys in a mild, balanced way.

Method

1. If using frozen quail, thaw completely in the refrigerator the night before.
2. Clean and gut the quail; blanch in boiling water for 2–3 minutes to remove impurities. Drain and set aside.
3. Rinse huai shan, goji berries, and red dates briefly in cool water.
4. Place all ingredients into a pot with 2.4 L of water.
5. Bring to a boil over medium heat, then reduce to a gentle simmer.
6. Cook for 2 hours until the liquid reduces to approximately 1.2 L.
7. Serve warm; eat the quail meat and the soft soup ingredients along with the broth.

Nourilo’s Tips

• If using the smaller Chinese variety of quail rather than larger imported birds, use 3–4 quail instead of 2.
• This soup is suitable for the whole family. For children, serve a smaller portion (about half a bowl is enough for toddlers).
• For a variation that helps with low milk supply in breastfeeding mothers: replace huai shan with bei qi (astragalus) at 11 g, and add 4 dried figs (wu hua guo). This version is traditionally associated with supporting milk production.
• Nourilo recommends this soup two to three times a week for children who are frequently unwell or slow to gain weight, in combination with a varied, balanced diet.
• For boosting brain function and aiding weight gain in an older child (teenager): combine huai shan, fu ling, lotus seeds, qian shi (euryale seeds), and gui yuan (longan) with walnut kernels and lean pork. Simmer for 90 minutes. Three times a week.