Fresh Chinese Yam, Pomelo & Chicken Breast Soup

Why people make this soup

Pomelo is plentiful in autumn across southern China, and in traditional Chinese food therapy it is not just a sweet fruit: the flesh has a history of use for settling the stomach, clearing what practitioners call “stagnant food qi,” and gently stimulating appetite. Paired with fresh Chinese yam — one of the most broadly beneficial tonic root vegetables in the Cantonese kitchen — and lean chicken breast for clean protein, the result is a light, fragrant soup that feels genuinely easy on the stomach. If your pomelo happens to be on the bitter side, do not worry: it still does the job beautifully, even if the broth is not as sweet.

Method

1. Peel the fresh Chinese yam and cut into large chunks; rinse under running water.
2. Remove the pomelo flesh from the membrane, breaking it into rough pieces.
3. Remove the pitted stones from the red dates.
4. Blanch the chicken breast in a pot of boiling water for 1–2 minutes; drain and rinse.
5. Place all the ingredients — yam, pomelo flesh, red dates, ginger, and blanched chicken — into a large pot. Add 2.1 L of cold water.
6. Bring to a boil, then reduce heat and simmer gently for 1 hour until liquid reduces to about 1.2 L.
7. Serve hot. Both the broth and the cooked ingredients make good eating.

Nourilo’s Tips

The flavour of this soup depends quite a bit on the quality of the pomelo. Pomelo from Guangxi province — especially the famous Rongxian variety — tends to produce a deeply sweet and fragrant broth. If your pomelo is a little on the bitter side, the soup may have a slight edge to it, but the aromas and the stomach-soothing properties remain just as effective. Do not be put off by slight bitterness — it is simply the nature of the fruit.