Chinese Yam, Goji, Dried Scallop & Partridge Soup

Why people make this soup

Some children seem to be perpetually thin and pale — they eat small amounts, hold food in their mouths without swallowing, and struggle to put on weight or grow at a normal rate. Their energy is low, their faces have a bluish pallor, and their parents worry constantly. In Cantonese food culture, one of the most trusted solutions is to regularly cook deeply nourishing tonic soups, and partridge (zhe gu) is a go-to ingredient for exactly this purpose. Despite being a game bird, partridge has a remarkably high protein content compared to common poultry like chicken, while its flavour is clean and not at all greasy. Paired with Chinese yam, goji berries, and the umami richness of dried scallop, this soup is genuinely delicious — and easy enough for the whole family to enjoy together.

Method

1. Obtain a freshly dressed partridge. Rinse thoroughly and blanch in boiling water for 2–3 minutes; drain and rinse.
2. Soak dried scallops in cold water for 30 minutes until softened. Reserve the soaking water to add to the pot for extra flavour.
3. Soak and rinse Chinese yam and goji berries briefly.
4. Peel and chunk the carrot; pit the red dates.
5. Place all ingredients into a pot. Add 3 L of water and the reserved scallop soaking water.
6. Bring to a full boil, then reduce to a gentle simmer. Cook for 2 hours until reduced to 1.2–1.5 L.
7. Serve warm — the whole family can drink the soup and eat the ingredients.

Nourilo’s Tips

Partridge can be found at Chinese poultry suppliers or specialty Asian food stores; quail (an chun) makes a perfectly good substitute if partridge is not available, and is especially suitable for very young children. This soup is neither warming nor cooling — it is well-balanced and gentle enough for regular consumption. Children who drink it regularly may gradually build stronger constitutions over time. Infants around 8 months old can also have half 300 ml of the broth.