Ginkgo, Walnut, Foxnut and Francolin Soup

Why people make this soup

If you have a child who catches every respiratory infection that comes around, who coughs for weeks after a cold seems to clear, or who wakes at night with a wheeze — this soup is the kind of recipe Chinese families return to again and again. It is not a quick fix or an emergency remedy; it is the opposite. It is a slow, deeply nourishing soup meant to be drunk when the child is well, over time, to gradually build up a stronger foundation in the organs that Chinese food therapy associates with breathing and immunity: the lungs, the spleen, and the kidneys. Traditional thinking holds that “the spleen is the source of phlegm” — meaning a weak digestive system constantly produces excess mucus. Strengthening all three organs together is how you break the cycle of repeated illness.

Method

1. Rinse all dried ingredients and soak briefly.
2. Prepare the francolin: have it cleaned and chopped into large pieces. Blanch in boiling water for 1–2 minutes, then drain and rinse.
3. Place all ingredients in a pot. Add 3 L of water.
4. Bring to a boil, then reduce to a low simmer and cook for 2 hours.
5. Serve the soup together with the ingredients — the nuts, dates, and meat are all edible and nutritious.

Nourilo’s Tips

Francolin is sold live at poultry stalls in Hong Kong markets; if you cannot find it, quail is the best substitute, or silkie chicken (wu ji). For children who are restless or wakeful at night, try replacing the cashews with dried lily bulb (bai he, 37.5 g) — this adds a calming quality that helps with sleep. You can also add tiger milk mushroom (hu ru ling zhi, 10 g) or snow fungus (xue er) for extra lung support. Chestnuts are another nice addition. If the child is over 18 months and can eat solids, encourage them to eat a little of the soup ingredients, especially the nuts and dates, for full benefit. Serve once or twice a week as a preventive tonic — not during illness.