Soups
Prince Ginseng and Adenophora Silkie Chicken Soup
traditionally used to nourish yin, moisten the lungs, and support recovery from dry cough
Why people make this soup
Some people find that when the weather shifts between warm and cold — especially the unpredictable temperature swings of late autumn or winter — they are prone to a dry, ticklish cough, a parched throat, or a general feeling of depletion. In traditional Chinese food therapy this is often described as “lung qi deficiency with some internal heat” or a yin-deficient constitution. This soup was designed for exactly that kind of person: it is gentle, mildly sweet, and deeply nourishing without being warming or tonifying in a way that would aggravate internal heat. Bro Niu describes it as both delicious and beneficial — and suitable for the whole family, young and old alike.
Who it suits / who should be cautious
- Suitable for people with a tendency toward dry cough, dry throat, fatigue, or recovery from a lingering cough; suitable for the whole family including children and the elderly
- People with an internal-heat (yin-deficiency fire-rising) constitution will find this soup particularly helpful, as it nourishes without over-warming
- Do NOT prepare this soup during active illness with fever — wait until the fever has fully cleared
- People with active colds or flu should use lean pork instead of chicken, and wait until symptoms have resolved before using silkie chicken
Why these ingredients (the food-therapy logic)
- Prince ginseng root (tai zi shen, Pseudostellaria heterophylla): Despite its name, this herb is not a true ginseng — it belongs to the Caryophyllaceae family rather than the Araliaceae (ginseng) family. It is sometimes called “children’s ginseng” because it is considerably milder and gentler. Traditionally associated with tonifying lung qi, generating fluids, and addressing mild fatigue; safe and gentle enough for children and the elderly.
- Northern adenophora / sand ginseng (bei sha shen, Glehnia littoralis): A root herb commonly used in Chinese food therapy to moisten the lungs, soothe a dry cough, and nourish stomach fluids. It pairs naturally with prince ginseng to address both the lung qi and the yin aspects of the deficiency.
- Red dates / jujubes (hong zao): Traditionally associated with nourishing the blood, supporting the spleen, and harmonising the properties of other ingredients in the soup. Also a natural sweetener.
- Silkie chicken (zhu si ji / wu ji, literally “black-boned chicken”): A breed prized in Chinese food therapy for its high concentration of carnosine, melanin, and other nutrients. Traditionally considered more nourishing to yin, blood, and qi than regular chicken; also lower in fat. The meat is dark but the soup itself is beautifully clear and sweet.
- Ginger (sheng jiang): A small amount of fresh ginger is added to improve digestion, reduce any slight gamey smell from the chicken, and prevent the cooling effect of the herbs from being too pronounced.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Prince ginseng root (tai zi shen) | 15 g (5 qian) | available at Chinese herb shops |
| Northern adenophora (bei sha shen) | 15 g (5 qian) | |
| Red dates, pitted | 6 pieces | |
| Fresh ginger | 2 slices | |
| Silkie chicken | 1 whole bird | cleaned and chopped |
| Water | ~8 bowls | to make ~3–4 bowls after cooking |
Method
- Clean the silkie chicken thoroughly, chop into pieces, and blanch in boiling water for 2–3 minutes to remove any impurities. Drain and set aside.
- Rinse the prince ginseng, adenophora, and red dates in cold water and soak for 10 minutes. Drain.
- Place all ingredients — blanched chicken pieces, herbs, red dates, and ginger slices — into a clay pot or heavy-bottomed saucepan. Add approximately 8 bowls of water.
- Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for about 2 hours.
- Season lightly with salt to taste before serving.
- Drink the broth and eat some of the chicken and herbs.
Bro Niu’s tips
- This soup is mild, pleasant-tasting, and nourishing — suitable for the whole family. Even people with a yin-deficiency fire-rising constitution can drink it comfortably.
- If you or a family member are still in the process of recovering from illness (cough almost gone but not quite), use lean pork instead of chicken. Switch to silkie chicken once recovery is complete.
- Prince ginseng (tai zi shen) is a wonderfully versatile and gentle herb. It can be added to many everyday soups — pairings with fruits like apples, pears, and papaya all work well, and it is safe for children.
- Do not add more prince ginseng than needed just because it is mild — every ingredient should have a purpose. The proportion given here is well-balanced.
Community questions answered (selected)
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Q (RSDE): Can I use this soup during a COVID-19 recovery, if there is no fever? Bro Niu: If there is no fever, you can use prince ginseng. But if you are still not fully recovered, use lean pork in the soup instead of chicken. Switch to chicken once you have fully recovered.
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Q (LingLing): My child is at the tail end of a COVID recovery with just a little cough left. I have been making pear and prince ginseng water, apple and prince ginseng water, and cucumber and prince ginseng water — are these all good choices? Bro Niu: Yes, you can make any of the soups you mentioned. Prince ginseng is gentle and suitable for children; combining it with fruits is perfectly fine.
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Q (reader): Is prince ginseng a universally versatile ingredient that can be added to almost any soup? Bro Niu: Prince ginseng supports qi and is quite mild, but that does not mean it should go into every soup — that would seem rather strange! Use it when it is appropriate for the constitution and the situation, not as a default addition to everything.
Published January 19, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 5 min read.
