Peanut, Cashew and Black Chicken Soup

Why people make this soup

Insufficient breast milk after childbirth is a common challenge, often related to blood and qi deficiency after the exertion of labour, or to emotional tension causing qi stagnation. Cantonese food therapy has a long tradition of supporting new mothers through carefully chosen ingredients rather than medications. Peanuts, soybeans, and sesame are all well-known traditional supports for breast milk production. Cashews and figs are less commonly discussed but equally valued: cashews are considered to support postpartum women’s skin and vitality, while figs (wu hua guo) have a traditional reputation for stimulating milk production. Black-boned chicken (silkie chicken) is prized above regular chicken in this context because its yin-nourishing, blood-supporting qualities are considered superior. The resulting soup is rich in protein, healthy fats, and gentle nourishment — and tasty enough for the whole family to enjoy.

Method

1. Rinse and soak the soybeans, peanuts, and cashews.
2. Clean the black-boned chicken, chop into pieces, and blanch briefly in boiling water to remove impurities. Drain and set aside.
3. Place all ingredients — chicken, soybeans, peanuts, cashews, dried figs, and ginger — in a large pot.
4. Add 3 L of water.
5. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 3 hours, until the liquid reduces to approximately 1.2 L.
6. Season lightly and serve. Eat the soup with the chicken and nut-soy ingredients for full benefit.

Nourilo’s Tips

This soup is delicious and naturally sweet. Regular consumption is said to brighten the complexion and support overall vitality — so the whole family can enjoy it, not just new mothers. If the mother has a peanut sensitivity, simply increase the quantity of dried figs instead. For those who cannot find or do not want to use black-boned chicken, lean pork (zhu zhan or shank) can substitute — it will be less potent as a liver-kidney tonic but still a nourishing soup.