Fresh Ginseng, Chinese Yam and Goji Stewed Silkie Chicken

Why people make this stew

Cold weather is the traditional time for warming, nourishing soups in Chinese cooking. Fresh ginseng — sometimes called “water ginseng” because it is harvested without drying or processing — has a gentler, milder flavour than dried red ginseng, though its moisture content (around 70–75%) means it is less concentrated. In traditional food therapy, it is associated with supporting the spleen and qi, and is considered appropriate for people who tire easily or feel the cold more than others. Paired with the natural sweetness of Chinese yam, goji berries, red dates, and silkie chicken, this double-boiled stew is both comforting and nourishing.