Soups
Fresh Yam, Chestnut and Silkie Chicken Soup
traditionally used to support digestive strength and nourish qi
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. Bro Niu 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.
Who it suits / who should be cautious
- Well suited to people with poor appetite, loose stools, pale complexion, or general fatigue; also good for those recovering from illness
- Fine for pregnant women and children (dried yam and dried dendrobium can substitute if fresh is unavailable)
- Generally suitable for most of the family; those with active colds or acute infections should wait until recovered before drinking tonic soups
Why these ingredients (the food-therapy logic)
- Fresh Chinese yam (xian huai shan): Traditionally considered to gently strengthen the spleen and stomach, support digestion, and nourish lung and kidney qi without causing excess internal heat
- Fresh dendrobium (xian shi hu): Prized for nourishing stomach yin and generating fluids; helps keep the body cool and moist from the inside
- Chestnuts (li zi): Known in folk tradition as “the fruit of the kidneys”; add natural sweetness to the soup and are associated with supporting the kidneys and tendons
- Southern jujube dates (nan zao): Milder and less sweet than regular red dates; traditionally used to calm and nourish
- Silkie chicken (wu ji): Darker-fleshed and leaner than regular chicken; long used in Chinese food therapy to nourish blood and yin without excess fat
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chinese yam | ~225 g | Peel and cut into chunks |
| Fresh dendrobium stem | ~38 g | Rinse and cut into sections |
| Chestnuts | ~150 g | Blanch in boiling water to remove skins |
| Southern jujube dates | 5 pieces | Rinse |
| Fresh ginger | 3 slices | |
| Silkie chicken | 1 whole | Clean, chop into large pieces, blanch |
Method
- Peel the fresh yam, rinse, and cut into bite-sized chunks.
- Rinse the dendrobium stems and cut into sections about 3–4 cm long.
- Drop the chestnuts into boiling water for 1–2 minutes, then peel off the skins while still warm.
- Rinse the jujube dates.
- Clean the silkie chicken, chop into large pieces, and blanch in boiling water for 2–3 minutes; discard the water.
- Place all ingredients in a pot with 8–9 bowls of cold water. Bring to a boil over high heat, then reduce to a low simmer and cook for 2 hours until roughly 4–5 bowls remain.
- Serve the soup and eat the solid ingredients too.
Bro Niu’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.
Community questions answered (selected)
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Q (Celine): Where can I buy fresh dendrobium? Bro Niu: Look at Chinese or Asian herbal grocers, organic vegetable shops, or traditional Chinese medicine stores — they sometimes carry it. It is also available online.
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Q (Willy): My wife is about 3 months pregnant. Can she drink this soup? Can we use dried yam and dried dendrobium instead? Bro Niu: Yes, she can have this soup during early pregnancy. Dried yam and dried dendrobium are perfectly fine substitutes.
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Q (May): Can I use partridge instead of silkie chicken? Bro Niu: Yes, partridge works as a substitute.
Published January 1, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
