Lotus Seed, Lily Bulb, Dried Scallop, and Silkie Chicken Soup

Why people make this soup

Silkie chicken (also called black-bone chicken or wu gu ji in Mandarin) is one of those ingredients that looks unusual but has a well-established reputation in Chinese food-therapy. Unlike ordinary chicken, silkie chicken contains 18 amino acids and meaningful amounts of B vitamins, vitamin C, vitamin E, and various trace minerals — yet its fat content is relatively low, which means it makes a deeply nourishing broth without feeling heavy or prone to causing the internal heat that richer meats sometimes produce. Paired with lotus seeds and lily bulb — two herbs associated with calming the mind and supporting heart and blood — and with dried scallops adding a beautiful savoury sweetness, this soup is what Nourilo reaches for when someone needs genuine restoration: students burning through exam periods, new mothers recovering from childbirth, or anyone whose energy and mental clarity have been depleted.

Method

1. Soak the lotus seeds and lily bulb in water for 20 minutes; rinse and drain.
2. Rinse the dried scallops. Pit the red dates.
3. Clean the silkie chicken, cut into large pieces, and blanch in boiling water for 2–3 minutes; drain and rinse.
4. Combine all ingredients with 2.4 L of water in a pot.
5. Bring to a boil, then reduce to a steady simmer and cook for 1.5 hours.
6. Serve and eat the soup along with the solid ingredients for maximum benefit.

Nourilo’s Tips

When buying silkie chicken, bigger is not better. A very large bird may have been raised with growth hormones. Look for a smaller bird — ideally one with visibly dark or black skin, even around the legs. This soup is especially well-suited to those with iron-deficiency type anaemia and nervous debility.