Huai Yam, Goji & Quail Soup

Why people make this soup

When the weather swings between warm and cold — as it so often does in spring and autumn — children who are just starting school are particularly susceptible to picking up colds from classmates. Rather than waiting for illness to strike, many families in the Cantonese tradition make a preventive nourishing soup at the beginning of each season. Quail has long been nicknamed “the ginseng of the animal world” in Chinese food culture because it nourishes the five major organ systems without causing the heat or dryness associated with stronger tonics. Nourilo finds the broth naturally sweet and mild enough that children will happily drink it — which is half the battle with any food therapy designed for young ones.

Method

1. Defrost and clean the quail thoroughly; blanch in boiling water for a couple of minutes and rinse.
2. Soak and rinse the huai yam, goji berries, lotus seeds, and red dates.
3. Place all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours until reduced to approximately 1.2 L.
5. Serve the broth and eat the soup ingredients — the quail meat and lotus seeds are both delicious.

Nourilo’s Tips

Frozen quail are typically available at large supermarkets and specialty frozen meat shops — they usually come two to a pack and are easy to identify. This soup suits the whole family, young and old, and has the dual benefit of supporting liver, kidney, spleen, and stomach function. If fresh quail are impossible to find, fresh fish or lean pork make good substitutes and keep the soup just as nourishing. Remember: this soup is a nourishing brew traditionally enjoyed for recovery — if someone at the table still has a cold, hold off until their symptoms have fully resolved.

Leftover soup can be stored in the refrigerator for up to two days — strain out the solids and store separately for best results.