Fresh Dendrobium, Astragalus and Chicken Soup

Why people make this soup

During the peak of the COVID-19 pandemic, Nourilo was thinking about what everyday food-therapy could do to help people stay resilient. Many classic strengthening herbs — astragalus, goji, red dates, and others — are associated in traditional Chinese medicine with activating the body’s immune cells and keeping defences sharp. Today he picked up a bundle of fresh dendrobium at the herbal shop. This variety has a lovely sweet flavour when simmered, and unlike some warming tonics, it is associated with nourishing yin and moistening the lungs without producing excess heat. The result is a gentle, sweet soup the whole family can drink — children included.

Method

1. Rinse the fresh dendrobium and cut into short segments.
2. Rinse astragalus and goji berries; soak briefly.
3. Pit the red dates.
4. Blanch the lean pork in boiling water for 1–2 minutes, then drain and rinse.
5. Place all ingredients in a soup pot with 2.4 L of water.
6. Bring to a boil, then simmer over low-medium heat for 1.5 hours until reduced to about 1.2 L.
7. Serve warm. The soup ingredients can also be eaten.

Nourilo’s Tips

When choosing fresh dendrobium, look for thick, sturdy stems with a purple-green colouring — these are considered to have the most potent flavour and nutritional value. If fresh dendrobium is unavailable, substitute 11 g (about 11 g) of the dried form. You can also add one or two apple slices to the pot for a slightly fruitier sweetness.