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.

Method

1. Clean the silkie chicken thoroughly, then blanch it briefly in boiling water. Drain and rinse.
2. Rinse the ginseng, Chinese yam, goji berries, and red dates; soak for a few minutes then drain.
3. Place all ingredients in a ceramic double-boiler insert (炖盅).
4. Add 1.2–1.5 L of boiling water.
5. Double-boil over simmering water for 3 hours. Serve hot.

Nourilo’s Tips

• If fresh ginseng is unavailable, dried ginseng, dang shen (codonopsis), or American ginseng (hua qi shen) can be used instead — each has a slightly different character.
• Be aware that some unscrupulous suppliers bleach fresh ginseng with hydrogen peroxide to improve its appearance. Buy from a reputable large supermarket or licensed herbal shop.
• Regular free-range chicken or lean pork work equally well if silkie chicken is hard to find.
• For a vegetarian version, replace the chicken with pine nuts and chestnuts — still delicious and nutritious.