Soups
Yam, Chicken Gizzard Lining and Lean Pork Soup
traditionally used to strengthen the spleen, support digestion, and ease food stagnation in children
Why people make this soup
Around the Lunar New Year, children tend to eat more than usual — more sweets, more festive snacks, more oily food. When a child starts to feel bloated, has less appetite, or complains of a heavy stomach, this is often a sign of what Chinese food therapy calls “food stagnation.” This soup was made for exactly that scenario. Chicken gizzard lining (ji nei jin) is a well-known digestive aid in Cantonese kitchens — the dried, powdered inner lining of the chicken gizzard has a long history of use for resolving food accumulation and improving digestive enzyme function. Combined with yam to gently strengthen the spleen, and red dates for a little sweetness and calm, the result is a mild, approachable soup that suits the whole family.
Who it suits / who should be cautious
- Particularly suited to children who feel bloated or sluggish after rich food, or those with chronically poor digestion and reduced appetite after illness
- Also fine for adults
- A variation for meat-heavy meals: add 3 qian hawthorn berries (shan zha) to the same pot — these are especially effective when the stagnation is from too much meat
- Generally gentle enough for regular use without harming the spleen or stomach
Why these ingredients (the food-therapy logic)
- Chicken gizzard lining (ji nei jin): One of the most important food-based digestive aids in Chinese tradition; the dried inner lining of the chicken’s gizzard is associated with dissolving food stagnation, strengthening digestive function, and improving absorption — often used for children who have eaten too much or who have chronically weak digestion
- Chinese yam (huai shan): Gently strengthens the spleen and stomach; supports absorption; neutral and safe for long-term use
- Red dates (hong zao): Tonify the blood and add mild sweetness; support the spleen
- Lean pork (shou rou): Provides protein and body to the soup without excess fat
Ingredients (3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Chinese yam slices | 4–5 slices | Soak and rinse |
| Dried chicken gizzard lining | ~11 g (3 qian) | Soak and rinse |
| Red dates | 4–5 pieces | Pit and rinse |
| Lean pork | ~150 g | Cut into thick slices; blanch in boiling water |
Method
- Soak the dried yam slices and chicken gizzard lining in water for 15–20 minutes; rinse and drain.
- Pit the red dates.
- Cut the lean pork into thick slices and blanch in boiling water for a couple of minutes; drain.
- Place all ingredients in a pot with 6–7 bowls of cold water. Bring to a boil over high heat, then reduce heat and simmer for 1 hour until roughly 3 bowls remain.
- Serve the soup and eat the solid ingredients.
Bro Niu’s tips
This soup clears food stagnation without weakening the spleen or stomach — it is safe and gentle for regular use. If the overindulgence is specifically from eating too much meat, add 3 qian of dried hawthorn berries (shan zha) to the pot — hawthorn has a notably strong action on meat-based food stagnation. The soup is suitable for the whole family, not just children.
Published February 6, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
