Five-Finger Fig Root, Chinese Yam and Free-Range Chicken Soup

Why people make this soup

Five-finger fig root, nicknamed “southern astragalus” (nan qi), is traditionally associated with strengthening the spleen and boosting qi. When the fresh root is available it smells wonderfully of coconut once simmered — a naturally fragrant pot that needs little else. It carries some of astragalus’s reputation in a milder, gentler form, which makes it a good choice for people who feel weak or “can’t take strong tonics.” Paired with Chinese yam, red dates, and a free-range chicken, it comes together into an accessible, nourishing everyday soup.

Method

1. Rinse the five-finger fig root. Soak and rinse the Chinese yam and red dates.
2. Chop the chicken into pieces and blanch.
3. Put everything in a pot with 2.4 L of water and simmer about 3 hours, reducing to 1.2–1.5 L.

Nourilo’s Tips

This soup suits young and old, and is traditionally a help for those who feel they lack energy, tire easily, get winded on exertion, or look pale. When buying dried five-finger fig root, choose whole strands or pieces with orange-yellow skin — avoid sliced product, since without the skin it can be hard to tell from the toxic leigongteng root.