Soups
Polygonatum, Black Bean and Silkie Chicken Soup
traditionally associated with nourishing yin, moistening autumn dryness, supporting blood and qi, and promoting healthy skin
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. Bro Niu notes it has additional relevance for those managing diabetes, high blood pressure, or heart conditions, provided their constitution tends toward depletion rather than excess.
Who it suits / who should be cautious
- Suits most adults during autumn or dry seasons when the throat feels parched, skin is roughening, or energy is low
- Particularly appropriate for those with a constitutionally depleted, yin-deficient tendency
- Beneficial for people with diabetes, high blood pressure, or coronary heart disease who are constitutionally weak
- Those with phlegm-damp or qi stagnation constitutions should avoid this soup — it may not be appropriate if there is heaviness, bloating, or excessive mucus
- When buying silkie chicken, choose a smaller bird; very large ones may have been raised with hormones
Why these ingredients (the food-therapy logic)
- Polygonatum rhizome (yu zhu): Considered one of the gentlest yin-nourishing herbs — it replenishes without becoming cloying, is neither cold nor drying, and is said to benefit all five organ systems. Traditionally associated with easing thirst, reducing low-grade fatigue fever, supporting blood sugar regulation, and relieving cramping in the muscles and tendons.
- Green-kernel black soybeans (qing ren hei dou): Called the “king of legumes” in traditional texts. Associated with strengthening kidney function, improving circulation, reducing puffiness, supporting healthy hair and skin, and detoxifying the body.
- Silkie chicken (wu ji): The dark-skinned, dark-boned silkie has a significantly different nutritional profile from ordinary chicken — much richer in nutrients while being lower in cholesterol. Traditionally associated with nourishing yin, clearing internal heat, supporting the liver and kidneys, and tonifying a depleted constitution.
- Red dates (hong zao): Add natural sweetness, nourish blood, and support the spleen. Removing the stones prevents excessive internal warming.
- Fresh ginger: Balances the yin-nourishing ingredients and keeps the broth aromatic and digestively comfortable.
Ingredients (5 bowls / serves 3–4)
| Ingredient | Amount | Notes |
|---|---|---|
| Polygonatum rhizome (yu zhu) | 20 g | Soak and rinse; sea polygonatum (hai yu zhu) also works |
| Green-kernel black soybeans | 40 g | Rinse and soak |
| Red dates, pitted | 5 pieces | |
| Fresh ginger slices | 3 slices | |
| Silkie chicken (whole) | 1 small bird | Ask your butcher to clean and chop into large pieces; blanch briefly |
| Water | approx. 2 L (8–9 bowls) |
Method
- Soak and rinse the polygonatum rhizome and black soybeans.
- Pit the red dates.
- 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.
- Place all ingredients in a pot with 8–9 bowls 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 5 bowls.
- Serve as a soup; eat the chicken, beans, and dates alongside the broth for maximum benefit.
Bro Niu’s tips
Silkie chickens are naturally a smaller breed, so if you find very large ones in the shop, Bro Niu 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.
Community questions answered (selected)
-
Q (Cindy): Can sea polygonatum (hai yu zhu) be used for this recipe? Bro Niu: Yes, sea polygonatum works well as a substitute.
-
Q (Ken): My sister has cold hands and feet, weakness, easy breathlessness, persistent insomnia and fatigue, a long-term cough with phlegm she cannot clear, and irregular periods causing anaemia. What would help? Bro Niu: Your sister really needs patient, ongoing Chinese medicine treatment to address all of this together. For the cold hands and feet, try simmering astragalus root (bei qi), white atractylodes (bai zhu), and cinnamon twig (gui zhi) — 3 qian each — with 6 red dates in water for about an hour. For the phlegm, add pinellia (fa xia) 3 qian, poria (fu ling) 3 qian, and dried tangerine peel (chen pi) 2 qian to the same pot. Take 3 servings a week. This addresses the surface symptoms, but I do encourage seeing a practitioner for the full picture.
Published August 30, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
