Soups
Fresh Chinese Yam, Baby Abalone, and Fish Maw Soup
Traditionally associated with supporting skin radiance, kidney nourishment, and healthy aging
Why people make this soup
Bro Niu has always said that eating well does not have to mean spending a fortune on extravagant ingredients — but when you do have the opportunity to include something like fresh abalone or fish maw, it is worth doing so. This soup combines a handful of ingredients that Cantonese families have treasured for generations: fresh Chinese yam for the digestion, silkie chicken and red dates to gently warm and replenish, and fish maw and abalone for their traditional reputation of nourishing the skin and kidneys from within. It is a beautiful soup that the whole family can enjoy, young and old alike.
Who it suits / who should be cautious
- Well suited to most adults and older family members looking to support digestion, skin moisture, and energy; also suitable during pregnancy and postpartum recovery according to traditional practice
- Those with frequent bloating or a very sensitive stomach may find the richer ingredients (fish maw, abalone) harder to digest — consider a lighter soup first to build up the digestive system
- People managing diabetes or cardiovascular conditions are noted in traditional practice as suitable for this soup; those on specific medical diets should check with their doctor
Why these ingredients (the food-therapy logic)
- Fresh Chinese yam (xian huai shan): Considered one of the most balanced tonics in Cantonese food therapy — it supports the spleen and stomach without being too warming or too cooling, and is traditionally associated with nourishing kidney essence
- Baby abalone (xian bao yu): Prized in traditional Chinese food culture for nourishing yin, calming the liver, and brightening the eyes; mild and nutritious
- Fish maw (hua jiao): Highly regarded in Cantonese households for its collagen-rich quality; traditionally used to support skin smoothness and replenish essence after illness or exertion
- Silkie chicken (zhu si ji): Lighter and less fatty than standard chicken, silkie is the preferred bird in Cantonese tonic soups — traditionally considered effective for nourishing qi and blood
- Red dates (hong zao): A gentle sweetener and qi tonic that rounds out the soup and supports the spleen
- Fresh ginger (sheng jiang): Helps reduce any fishy notes and warms the middle, aiding digestion of the richer ingredients
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chinese yam (xian huai shan) | ~115 g (about 3 liang) | Peeled and sliced; use ~38 g dried if fresh unavailable |
| Baby abalone, fresh or frozen | 6 small pieces | Clean well; blanch before adding |
| Fish maw (hua jiao), soaked | ~115 g (about 3 liang) | Soak overnight or per packet instructions; blanch before use |
| Silkie chicken | Half a bird | Cleaned and blanched to remove impurities |
| Fresh ginger | 3 slices | No need to peel |
| Red dates, pitted | 6 pieces | Remove pits to avoid excess heat |
Method
- Clean the silkie chicken thoroughly, then blanch in boiling water for 2–3 minutes; drain and rinse.
- Peel and slice the fresh Chinese yam.
- Clean the baby abalone carefully; blanch together with the soaked fish maw in boiling water briefly, then drain.
- Place all ingredients into a clay pot (or heavy-bottomed soup pot) and add enough water to cover generously.
- Bring to a boil over high heat, then reduce to a low simmer and cook for about 2 hours.
- Serve the soup and solids together.
Bro Niu’s tips
This soup is gentle enough for those managing diabetes or heart conditions, and is also suitable during postpartum recovery. The fish maw used here can vary in thickness — thinner pieces need only about 1 hour of simmering, while thicker pieces benefit from the full 2 hours. If using dried baby abalone instead of fresh, soak for half a day before cooking and allow the full 2–3 hours on the heat.
Community questions answered (selected)
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Q (scy): If I slow-cook this soup for 3 hours, the fish maw becomes very soft. Can I add the fish maw after 1 hour instead? How long does fish maw really need? Bro Niu: Fish maw comes in different thicknesses. For thinner pieces, 1 hour of cooking is already enough — you can certainly add it later in the cook if you prefer a firmer texture.
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Q (scy): Can I substitute dried baby abalone or dried abalone slices for the fresh abalone? How much would I use, and which is better? Bro Niu: You can use small dried baby abalone — soak them for about half a day before cooking. Abalone slices sold in shops are often actually dried large sea snail meat rather than true abalone, so their effect is not as good. About 75–115 g (2–3 liang) of dried baby abalone is sufficient.
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Q (Eva Law): Is this soup safe to drink during pregnancy? Bro Niu: Yes, this soup is very suitable during pregnancy.
Published March 4, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
