Pomelo Stewed Chicken

Why people make this soup

Pomelo is wonderfully useful from skin to flesh — both parts carry genuine wellness value. The inner peel, once the bitter outer yellow layer is trimmed away, carries aromatic compounds that support qi movement and stomach settling. Together with the juicy flesh, this double-boiled soup is considered warming and gently carminative — especially helpful after rich meals, or for anyone who tends toward bloating, belching, or a dragging sensation after eating. Modern research has also explored the pomelo’s potential role in blood sugar and cardiovascular health, making this a thoughtful choice for those with those concerns.

Method

1. Prepare the pomelo peel: slice off the yellow outer layer of the peel (this part is very bitter). Take the white inner pith, blanch it briefly in boiling water, then squeeze out excess moisture. Cut into rough chunks.
2. Remove seeds and membranes from the pomelo flesh.
3. Briefly blanch the chicken breast in boiling water; drain.
4. Place all ingredients — pomelo peel chunks, pomelo flesh, and chicken breast — into a double-boiler pot (stewing vessel). Add about 900 ml of boiling water.
5. Double-boil (zheng dun) for approximately 2 hours. Serve the soup and the tender cooked ingredients together.

Nourilo’s Tips

• Modern nutritional research suggests pomelo flesh may support blood sugar management, while the peel contains compounds that may benefit inflammation and capillary health. This makes the soup a thoughtful choice for those monitoring blood sugar or cardiovascular health.
• The soup is lean and gentle enough to be served alongside Chinese herbal medicine — if you are taking herbs prescribed by a doctor, this soup is unlikely to interfere, but always check with your practitioner. Even using just a small amount of lean pork in place of chicken breast works well.