Astragalus, Goji Berry and Red Date Chicken Soup

Why people make this soup

When the weather turns cool, many people look for something nourishing that does not feel like medicine. Astragalus (huang qi / bei qi) has been a cornerstone of traditional Chinese tonic cooking for over two thousand years, and modern research has also taken an interest in its potential immune-modulating properties. Here it is paired with the three workhorses of Cantonese restorative cooking — goji berries, red dates, and ginger — and simmered with a young chicken for a soup that is richly flavoured, gently warming, and appropriate for nearly everyone in the family.

Nourilo notes that some people find they react poorly to stronger tonics like red ginseng, deer antler, or morinda — they overheat, develop mouth sores, or cannot sleep. Astragalus is not like that. It is warming without being heating, making it one of the most practical everyday tonics for a wide range of constitutions.

Method

1. Clean the chicken and chop into pieces. Blanch briefly in boiling water to remove impurities. Drain.
2. Rinse astragalus, goji berries, and red dates. Remove the stones from the red dates.
3. Place all ingredients into a pot with 3 L of water.
4. Bring to a boil over high heat, then reduce to a gentle simmer.
5. Cook for about 2 hours until the liquid reduces to 1.2–1.5 L.
6. Serve warm. Drink the soup and eat the chicken and other ingredients.

Nourilo’s Tips

This is one of those soups that suits the whole family across cooler seasons. It builds the body’s resilience gradually and works best when taken regularly rather than in large occasional doses. Regular drinking over time is associated with a rosier complexion and fewer colds. However — and this is important — if anyone in the family currently has a cold or fever, hold off on this soup until they have fully recovered. Giving tonics to a body that is still fighting an illness is counterproductive.