Cordyceps Flower, Chinese Yam, Goji Berry and Quail Soup

Why people make this soup

Quail has been nicknamed “animal ginseng” in Cantonese folk cooking — a small bird with an outsized reputation for nourishing the young, the elderly, and those recovering from illness. Paired with cordyceps flower (the cultivated, food-safe variety distinct from wild Tibetan cordyceps), Chinese yam, and goji berries, this is one of those soups that Nourilo describes as gentle enough for the whole family — children and grandparents included. He specifically recommends it for anyone who seems to pick up every cold that comes around, or who coughs for weeks after a minor illness.

Method

Double-boil method (recommended):

1. Rinse all herbs. Clean and gut the quail; blanch briefly in boiling water, discard the blanching water, and rinse.
2. Place all ingredients in a double-boiler insert or large heatproof bowl.
3. Pour in 1.2 L of just-boiled water.
4. Cover and double-boil over medium heat for about 3 hours.
5. Serve the broth and eat the solids.

Simmer method (alternative):

1. Follow steps 1–2 above, placing everything in a regular pot.
2. Add 2.4 L of water.
3. Bring to a boil, then reduce to a low simmer for 2 hours until reduced to about 1.2 L.

Nourilo’s Tips

This soup is gentle and beneficial for the whole family, and Nourilo particularly recommends it for children who are physically weak and prone to frequent colds, or who cough persistently after illness. If you cannot find fresh or frozen quail, chicken breast or lean pork works as a substitute. You may also add dried figs (wu hua guo) for extra moistening. Do not drink this soup during an active cold or flu — wait until you have recovered. Double-boiling preserves more of the delicate flavour and nutrients compared to open simmering, especially for precious ingredients.