Cordyceps Flower, Chinese Yam, Lotus Seed & Goji Berry Chicken Soup

Why people make this soup

Cordyceps flower has become very popular in Hong Kong and Cantonese kitchens over the past decade, and Nourilo takes a refreshingly honest view of it: it is not the same as the legendary and enormously expensive wild Cordyceps sinensis — claims that it matches or surpasses wild cordyceps are, in his words, “the usual merchant’s trick.” That said, cordyceps flower is genuinely nutritious, pleasant in flavour, affordable, and well suited to a regular family soup. Combined with Chinese yam and lotus seeds — classic spleen-strengthening staples — and goji for the kidneys and eyes, this is a beautifully balanced soup that the whole family can enjoy regularly. Nourilo recommends it particularly for those prone to frequent colds, fatigue, or lower-back aches.

Method

1. Remove skin from chicken and cut into pieces; blanch briefly in boiling water and drain.
2. Soak and rinse the Chinese yam, lotus seeds, and tangerine peel.
3. Place the chicken pieces, Chinese yam, lotus seeds, and tangerine peel in a pot with 2.4 L of water. Bring to a boil, then reduce to a simmer and cook for 1.5 hours.
4. Add the cordyceps flower and goji berries; bring back to a rolling boil for about 5 minutes.
5. Serve warm. Drink the soup and eat some of the solid ingredients.

Nourilo’s Tips

This soup is suitable for all ages and can be made regularly — Nourilo suggests it as a weekly family soup to support general immunity and reduce the frequency of colds. A small amount of red dates or dried figs can be added for children who prefer a slightly sweeter flavour. Lean pork can substitute for chicken. If a family member has gout, remove the cordyceps flower and replace it with additional Chinese yam. Do not use wild Cordyceps sinensis (dong chong xia cao) for this recipe — it is a very different and much more costly ingredient, best saved for specific medicinal preparations.