Soups
Double-Boiled Fish Maw, Conch and Silkie Chicken Soup
Traditionally used to nourish yin and blood and gently support the kidneys
Why people make this soup
Cold weather is perfect for double-boiling something nourishing to keep warm. But some people “can’t take strong tonics” — the moment they eat one, their mouth feels bitter and dry and the chest feels stuffy and hot. For them, Bro Niu reaches for gentler, yin-nourishing, moistening ingredients like fish maw and sea whelk. Traditionally this soup is used to nourish yin and blood and gently support the kidneys, and is associated with helping people who feel weak and weary with a sallow complexion.
Who it suits / who should be cautious
- Suited to people with a weaker constitution who run dry and find strong tonics uncomfortable; the whole family can have it. It is mild enough for men and women alike.
- Do not take it while a cold or external symptoms are unresolved, and it is not suitable for those with a cold, weak spleen and stomach. For a cold/weak stomach, using dried (rather than frozen) whelk with ginger is gentler.
- Concerned about hormones in farmed silkie chicken? Substitute lean pork or an organic chicken.
Why these ingredients (the food-therapy logic)
- Fish maw (hua jiao): Traditionally used to nourish yin and blood; do not boil it hard — soak overnight, then drop into boiling water and turn off the heat.
- Sea whelk / conch (xiang luo): Associated with nourishing yin and moistening dryness, gently clearing without being cold.
- Dried scallops and silkie chicken (yao zhu, zhu si ji): Add savory depth and gentle nourishment.
Ingredients (1 pot, about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Sea whelk, frozen | ~113 g | Rinsed and blanched |
| Fish maw, pre-soaked | ~113 g | Soaked overnight |
| Dried scallops | 3 | |
| Ginger | 2 slices | |
| Red dates | 5 | |
| Silkie chicken | half | Sub lean pork / organic chicken if preferred |
Method
- Rinse the frozen whelk; clean the silkie chicken. Blanch the whelk, chicken and fish maw together.
- Place everything in a double-boil pot.
- Pour in 4 bowls of boiling water and double-boil (steam) for about 3 hours. Serve the soup and solids together.
Bro Niu’s tips
This soup is fresh and delicious and the whole family can have it — but not while a cold is unresolved, nor for those with a cold, weak spleen and stomach. To prepare fish maw, do not cook it hard: soak overnight in cold water, then bring water to a boil, drop the fish maw in, turn off the heat and let stand 1–2 hours.
Community questions answered (selected)
-
Q (Bobby): Can I use dried conch instead of frozen, since the article says it’s not for a cold, weak spleen and stomach? And can you remind me how to soak fish maw? Bro Niu: You can use dried conch — dried with ginger is fine even for a cold, weak spleen and stomach. Don’t boil fish maw: soak overnight in cold water, then boil water, drop the fish maw in, turn off the heat, and steep 1–2 hours before use. Fish-maw “tube” and “male” grades suit everyday home use.
-
Q (Nicole): Is this soup suitable for men? Can I use puffer fish maw? Bro Niu: This soup suits both men and women, and you can use puffer fish maw.
-
Q (may ng): Can I drink fish maw, conch and silkie chicken soup if I have fibroids? Bro Niu: Modern silkie chickens are often raised with too many hormones — if you swap in lean pork or an organic chicken to double-boil with the fish maw and conch, then you can have it.
Published December 16, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
