Peanut, Cashew and Black Chicken Soup

This soup is traditionally made for new mothers after childbirth, where insufficient breast milk is often related to blood and qi deficiency or emotional tension. Because it is naturally sweet and nourishing, it is also gentle enough for the whole family to enjoy.

Black-boned chicken, also called silkie chicken, is prized in this context because its yin-nourishing and blood-supporting qualities are considered superior to those of regular chicken, making it a more potent choice as a liver-kidney tonic in this postpartum recipe.

Dried figs (wu hua guo) have a traditional reputation for stimulating milk production, while cashews are considered to support postpartum women's skin and vitality. Both are valued ingredients in Cantonese food therapy tradition, though neither is a medication or medical treatment.

The recipe makes about 1.2 litres, serving 3 to 4 people. Preparation takes around 15 minutes, and the soup simmers for approximately 3 hours, for a total time of about 3 hours and 15 minutes.

The file notes that if the mother has a peanut sensitivity, simply increasing the quantity of dried figs is suggested as a substitute. As with any dietary change during the postpartum period, individual health considerations should be taken into account.