Polygonatum, Black Bean and Silkie Chicken Soup

Why people make this soup

As summer fades and autumn brings drier air, many people notice their throat feeling parched, their skin losing moisture, and their energy dipping with the shorter days. In Chinese food-therapy thinking, autumn is the season when the lungs and skin most need gentle moistening, and nourishing the yin is a priority. This soup has a naturally sweet, clean flavour and is specifically designed for that transition — the combination of polygonatum, black soybeans, and silkie chicken supports hydration at a body-constitution level without being heavy or overly rich. Nourilo notes it has additional relevance for those managing diabetes, high blood pressure, or heart conditions, provided their constitution tends toward depletion rather than excess.

Method

1. Soak and rinse the polygonatum rhizome and black soybeans.
2. Pit the red dates.
3. Clean the silkie chicken; chop into large pieces. Blanch in boiling water for a minute or two, then rinse under cold water to remove surface impurities.
4. Place all ingredients in a pot with 2.4–2.7 L of cold water. Bring to a boil, then reduce to a gentle simmer. Cook for about 1.5 hours until the liquid reduces to roughly 1.5 L.
5. Serve as a soup; eat the chicken, beans, and dates alongside the broth for maximum benefit.

Nourilo’s Tips

Silkie chickens are naturally a smaller breed, so if you find very large ones in the shop, Nourilo advises caution — oversized silkie birds may have been raised with growth hormones, which defeats the purpose of choosing a quality ingredient. Stick to a smaller bird. Sea polygonatum (hai yu zhu) is an equally good alternative if the standard variety is hard to find. This soup is nourishing and appropriate for the whole family during the drier months.