Fresh Chinese Yam, Baby Abalone, and Fish Maw Soup

Why people make this soup

Nourilo 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.

Method

1. Clean the silkie chicken thoroughly, then blanch in boiling water for 2–3 minutes; drain and rinse.
2. Peel and slice the fresh Chinese yam.
3. Clean the baby abalone carefully; blanch together with the soaked fish maw in boiling water briefly, then drain.
4. Place all ingredients into a clay pot (or heavy-bottomed soup pot) and add enough water to cover generously.
5. Bring to a boil over high heat, then reduce to a low simmer and cook for about 2 hours.
6. Serve the soup and solids together.

Nourilo’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.