Codonopsis, Chestnut and Teal Duck Soup

Why people make this soup

I still remember a trip back to my home village when a neighbour returned from the codonopsis-growing region of Shanxi with pounds of dried root — thick, sweet, almost like sugarcane when cooked. Codonopsis is traditionally valued for supporting energy and the body’s defences. Here I simmer it with chestnut and teal duck into a soup traditionally used to nourish the liver and kidneys, replenish qi and blood, strengthen the lower back and knees, and moisten dryness — a lovely choice for the dry season.

Method

1. Rinse and soak the codonopsis. Peel the chestnuts. Pit the red dates.
2. Clean the teal duck, chop into pieces and blanch.
3. Add all ingredients to 2.4–2.7 L of water and simmer 2 hours until reduced to about 1.2 L.

Nourilo’s Tips

This soup is fragrant and tasty, suitable for young and old. The teal duck reduces the warming nature of the codonopsis; you can also use silkie chicken instead.