Chinese Yam, Snow Fungus and Partridge Soup

Why people make this soup

Partridge makes a broth that is clear, naturally sweet and not at all greasy — which is exactly why Nourilo reaches for it when someone has a weak digestion, a cough that drags on with lots of phlegm, or a “deficient heat” constitution that struggles with rich tonics. Paired with Chinese yam, snow fungus, apricot kernels and figs, it is a gentle, restorative pot the whole family can share.

Method

1. Clean and gut the partridge, then blanch it (it is cooked head-on).
2. Soak the yam and snow fungus; remove the hard stem from the fungus.
3. Place all ingredients in a pot.
4. Add 2.4 L of water and simmer down to about 1.2 L.
5. Serve, eating the soup and the ingredients together.

Nourilo’s Tips

Partridge soup is nourishing and gentle, so it suits children with weak lungs and digestion who catch colds and coughs easily — make it as regular, mild support. But do not drink it during a cold with fever. For an extra calming-the-cough note you can add a little walnut (he tao rou).