Fresh Yam, Chestnut and Silkie Chicken Soup

Why people make this soup

When the digestive system is running below par — whether from seasonal cold, stress, or simply low energy — a nourishing yet light soup can do a lot of good. Nourilo put this one together as a way to warm and support the spleen and stomach without the “dry heat” risk that comes with more aggressively warming tonic dishes. Fresh yam brings a gentle sweetness, dendrobium adds cool moisture, and chestnuts lend body and a natural earthy flavour — together they make the soup both pleasant to eat and easy on the gut.

Method

1. Peel the fresh yam, rinse, and cut into bite-sized chunks.
2. Rinse the dendrobium stems and cut into sections about 3–4 cm long.
3. Drop the chestnuts into boiling water for 1–2 minutes, then peel off the skins while still warm.
4. Rinse the jujube dates.
5. Clean the silkie chicken, chop into large pieces, and blanch in boiling water for 2–3 minutes; discard the water.
6. Place all ingredients in a pot with 2.4–2.7 L of cold water. Bring to a boil over high heat, then reduce to a low simmer and cook for 2 hours until 1.2–1.5 L remain.
7. Serve the soup and eat the solid ingredients too.

Nourilo’s Tips

This soup is naturally sweet and gentle — good for young and old alike. People with chronic gastritis or mild gastric ulcers may also find it soothing. If fresh dendrobium is hard to find, dried dendrobium works fine with a half-hour pre-soak. Fresh yam can be replaced with dried slices if needed — just soak them first.