Purple Chinese Yam, Chestnut and Chicken Soup

Why people make this soup

Purple Chinese yam is less common than the standard white variety, but noticeably different in both colour and nutritional profile. The vivid purple flesh comes from anthocyanins (the same family of antioxidant pigments found in blueberries and red cabbage), and the yam contains a compound called diosgenin — a natural plant sterol that researchers have noted may support the body’s own sex-hormone synthesis pathways. In Chinese food therapy, purple yam has long been associated with supporting ovarian function, uterine health, and lactation, as well as benefiting men’s reproductive health. This soup is not a medical fertility treatment, but it is a genuinely nourishing family meal with a solid traditional reputation.

Method

1. Peel the purple yam and cut into chunks (wearing kitchen gloves is advisable as the raw yam can cause mild skin tingling).
2. Drop chestnuts into boiling water briefly to loosen and remove the skins.
3. Peel and cut the carrot.
4. Pit the red dates.
5. Remove the skin from the chicken, chop into pieces, and blanch in boiling water for a few minutes. Remove and rinse.
6. Combine all ingredients in a pot with 2.4 L of water.
7. Bring to a boil, then reduce to a simmer and cook for about 1.5 hours.
8. Serve the soup with the solid ingredients.

Nourilo’s Tips

This soup has a clean, lightly sweet fragrance and is suitable for the whole family including children and elderly. If you cannot find purple yam, regular fresh white Chinese yam (fresh huai shan) works just as well. If you prefer not to use red dates (which some find too warming), substitute dried figs (high in calcium and mildly laxative) or southern dates (nan zao), which strengthen the spleen without being warm. Those with digestive dampness or constipation should avoid this soup.