Codonopsis Old Chicken & Fish Maw Double-Steamed Stew

Why people make this stew

Childbirth — whether natural or by caesarean section — places enormous demands on a woman’s body. In Cantonese traditional practice, postpartum recovery (做月, “sitting the month”) is taken seriously, with specific foods chosen to rebuild qi, blood, and collagen-like substances lost during delivery. Nourilo particularly recommends this stew for new mothers, noting that old hen (an older laying hen rather than a young broiler) produces a broth with far more natural gelatin — you can observe this by letting the cooled soup set into a jelly. Fish maw (the dried swim bladder of large fish, rehydrated) is prized in Chinese food culture as a natural source of collagen and nourishing protein, traditionally thought to help the body regenerate tissue and rebuild strength. Together with codonopsis — a gentler alternative to ginseng that supports qi without excessive heat — this makes one of the most practical and delicious postpartum tonics Nourilo knows.

Method

1. Blanch the old hen (skin removed) briefly in boiling water to clean; drain.
2. Blanch the soaked fish maw briefly in boiling water; drain.
3. Rinse the codonopsis and red dates.
4. Place all ingredients into a large steaming vessel (炖盅) or covered ceramic pot.
5. Pour in enough boiling water to cover the ingredients.
6. Place the covered vessel in a larger pot of boiling water and double-steam for 3 hours, replenishing the outer water as needed.
7. Serve directly from the vessel, drinking the broth and eating the meat, fish maw, and dates.

Nourilo’s Tips

If a double-steaming vessel is not available, this stew can be made in a regular pot — but add more water (about 8 bowls) and be aware that the fish maw will dissolve and thicken the soup rather than remaining in pieces. If making it in a pot, add the fish maw only in the last 30 minutes to preserve some texture. This stew is equally nourishing for anyone recovering from surgery, not just new mothers. After surgery, wait 4–5 days before introducing fish maw; the amount should be about the size of one palm per serving — it will not cause scar tissue complications.