Millettia Root (Niu Da Li), Fresh Yam and Chestnut Pork Shank Soup

Why people make this soup

Millettia root (niu da li, literally “ox great power”) is a mild, warm root that stands apart from most mountain herbs in that it is not cooling or bitter. Traditional practitioners consider it one of the best non-drastic herbs for strengthening the sinews and tendons, supporting people with aching, stiff, or weak joints from rheumatic conditions, kidney deficiency, or simple overwork. Combined with fresh yam (strengthening to the spleen and kidneys), chestnuts (nourishing to the kidneys and tendons), and pork shank (collagen-rich protein), this soup is a delicious, deeply nourishing bowl for any family member dealing with joint complaints, persistent fatigue, or a weak constitution.

Method

1. Peel the fresh millettia root and slice thinly. Note: many Chinese herbal shops or Asian grocery stores carry it pre-skinned and sliced, which saves considerable prep time.
2. Peel the fresh yam and cut into chunks (wear gloves if sensitive to yam mucilage).
3. Drop chestnuts into boiling water for 1–2 minutes to loosen the inner skin; peel while warm.
4. Pit the red dates.
5. Blanch pork shank pieces in boiling water for 3 minutes; drain and rinse.
6. Combine all ingredients in a large pot with 2.4–2.7 L of water. Bring to a boil.
7. Reduce to a steady simmer and cook for 2 hours, until reduced to about 1.2 L.
8. Serve with all the solid ingredients — the yam and chestnuts especially are worth eating.

Nourilo’s Tips

Fresh millettia root is becoming easier to find at Asian grocery stores and Chinese herbal pharmacies. It is often available pre-skinned and sliced, saving a lot of prep time. If you cannot find it fresh, dried millettia root (40 g / 38 g) works equally well. For people suffering from chronic cough, smoker’s cough, or kitchen smoke irritation, try combining millettia root with sweet and bitter almonds, snow fungus, and dried figs instead — this variation emphasises the lung-moistening aspect.