Soups
Winter Melon, Coix Seed and Water Duck Soup
Traditionally used to clear summer heat, drain dampness, reduce water retention, and support digestion
Why people make this soup
When the Hong Kong summer arrives in full force, most families turn to cooling, damp-clearing soups to counteract the heat and humidity. Winter melon duck soup is one of the great Cantonese summer classics for exactly this purpose. Water duck (shui ya) is the key choice here: it is leaner and lower in subcutaneous fat than the farmed Pekin-type duck commonly sold in supermarkets, which means the soup stays light and clean-tasting rather than thick and oily. The addition of preserved duck gizzard (chen ya shen) is a clever touch — it adds a depth of umami to the broth and is traditionally considered helpful for supporting digestive movement, making it good for children and elderly people who tend to feel sluggish after eating. Together, this is a soup that nourishes without weighing you down.
Who it suits / who should be cautious
- Suitable for the whole family in hot, humid weather
- Particularly helpful for people who feel heavy, puffy, or sluggish — signs of dampness accumulating in the body
- The preserved duck gizzard makes it additionally helpful for children or elderly people with slow or weak digestion
- Those who have recovered from illness and are rebuilding strength will also find it supportive, as water duck is light and easy to digest compared to chicken
- Those with a very cold constitution may wish to add an extra slice or two of ginger
Why these ingredients (the food-therapy logic)
- Winter melon (dong gua): Eaten skin-on for maximum benefit. The skin contains the most water-draining, heat-clearing compounds. Traditionally associated with clearing summer heat, reducing puffiness, and supporting urinary function. The white frost-like coating on the skin is natural and beneficial — simply rinse it off rather than scrubbing.
- Coix seeds / yi yi ren (Coix lacryma-jobi): One of the most widely used dampness-draining ingredients in Cantonese food-therapy. Raw coix seeds (sheng yi mi) have a stronger draining effect; cooked or processed coix seeds are gentler and more spleen-supporting.
- Water duck (shui ya): Leaner and more yin-nourishing than farmed duck. Traditional texts associate it with nourishing yin, clearing deficiency heat, and supporting the recovery of weakened individuals without adding excess fat.
- Preserved duck gizzard (chen ya shen): Dried and preserved duck gizzard. Traditionally considered supportive of digestive movement and helpful for food stagnation, making it useful for children and elderly people with poor appetite or slow digestion.
- Fresh ginger: Warms the middle and prevents the cooler ingredients from being excessively chilling.
Ingredients (4 to 5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Winter melon | about 600 g | Keep skin on, remove seeds, cut into chunks |
| Raw coix seeds | 37 g (1 liang) | Rinse and soak briefly |
| Preserved duck gizzard | 2 pieces | Rinse and soak briefly |
| Fresh ginger | 3 slices | — |
| Whole water duck | 1 (about 1 to 1.5 kg) | Joint into large pieces, blanch with gizzard |
| Water | 9 bowls | About 2.2 litres |
Method
- Rinse the winter melon, keeping the skin on. Remove the seeds and cut into large chunks.
- Rinse and briefly soak the coix seeds and preserved duck gizzard.
- Joint the water duck into large pieces. Blanch the duck pieces and gizzard together in boiling water for a few minutes. Drain and rinse off any foam and impurities.
- Place all ingredients in a pot with 9 bowls of water. Bring to a full boil over high heat, then reduce to a medium-low simmer.
- Cook for about 2 hours until the liquid reduces to roughly 4 to 5 bowls.
- Serve the broth and eat the solid ingredients alongside.
Bro Niu’s tips
The white powdery coating on winter melon skin is natural — it is the melon’s own frost, not a chemical residue. Just rinse briefly rather than scrubbing it off, as it has its own beneficial properties. The preserved duck gizzard not only adds great umami depth to the broth but also specifically helps children and elderly people digest their meals better and supports appetite. If the water duck is on the small side, add some lean pork shin for a richer, more satisfying soup.
Community questions answered (selected)
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Q (reader): What is the white powder on the winter melon skin? Should it be scrubbed off? Bro Niu: That white coating is the winter melon’s natural frost — it is beneficial, not harmful. Just give it a quick rinse under water rather than scrubbing it away.
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Q (reader): What is the difference between water duck and old duck? Bro Niu: Water duck has better yin-nourishing properties and lower subcutaneous fat. Old farmed duck tends to be fattier and makes a greasier broth. For soups, water duck is the better choice.
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Q (reader): Can I add tai zi shen and lotus seeds to this soup? What about longan? Bro Niu: Tai zi shen (prince ginseng) is a good addition. Longan is warming and does not pair as well with this soup’s cooling, dampness-draining nature — it is best left out. If you want to make it closer to a four-spirit soup style, add some lotus seeds, Chinese yam, and euryale seeds; even scallops work well as a substitute for the preserved gizzard.
Published July 5, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
