Soups
Shiitake, Water Chestnut and Chicken Feet Soup
Traditionally moistens and nourishes yin, whets the appetite and generates fluids
Why people make this soup
Bro Niu picked up a few packs of dried shiitake at the food expo and was pleasantly surprised — fragrant, smooth and tastier than expected, lovely in soup or stir-fried. He turned them into this soup, traditionally used to gently moisten and nourish yin, whet the appetite and generate fluids. It’s a comforting bowl for the dry days of autumn, when the mouth, nose and throat feel parched.
Who it suits / who should be cautious
- People with autumn dryness — a dry mouth, nose or throat — or those who tend toward yin deficiency and drink a lot of water; also after a feverish illness when fluids feel depleted and the appetite is poor.
- Not suitable for anyone currently with a feverish cold.
- People watching uric acid should note that shiitake is high in purines — see the tip below for a swap.
Why these ingredients (the food-therapy logic)
- Dried shiitake (dong gu): Fragrant and savoury; high in purines, so not ideal for those watching uric acid (use corn instead — see tips).
- Water chestnut (ma ti): Traditionally used to clear heat, nourish the fluids and add natural sweetness.
- Chicken feet (ji jiao): Give the soup body and a smooth mouthfeel.
- Ginger (sheng jiang): Two slices to balance and warm the soup.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken feet | 10 | Wash, blanch |
| Dried shiitake | 6 | Soak, remove stems |
| Water chestnut (ma ti) | 10 | Peel, halve |
| Fresh ginger | 2 slices |
Method
- Wash the chicken feet and blanch them. Soak the shiitake until soft and remove the stems. Peel and halve the water chestnuts.
- Put everything in a pot with water.
- Simmer about 2 hours, then eat the soup together with the ingredients.
Bro Niu’s tips
This soup is fragrant and tasty — good for the whole family. It suits those who tend toward yin deficiency with a dry throat and mouth, or whose fluids are depleted after a feverish illness with a poor appetite — but it is not for anyone currently running a feverish cold. Shiitake is high in purines, so if you’re watching uric acid, swap the shiitake for corn — just as tasty and well suited to gout.
Community questions answered (selected)
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Q (JC): I have high blood pressure and high uric acid — can I eat this soup? I can’t eat shiitake, but can I still use it? Bro Niu: Shiitake is high in purines and not ideal for high uric acid. Use corn in place of the shiitake — the soup is just as tasty and is good for gout.
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Q (MAY): You taught us to steep longan wine — can I add cherries to steep with it? Bro Niu: Cherry wine is traditionally good for rheumatic aches in the lower back and legs, numb joints and gout. I haven’t tried adding longan flesh together, since cherries turn the rice wine bright red while the longan stays pearly white. The two don’t clash and both nourish the blood, but it may be a bit warming, so anyone with excess heat should avoid it.
Published August 20, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
