Chinese Yam, Chestnut and Beef Tendon Soup

Why people make this soup

The chestnut has long been called “the fruit of the kidneys” in Chinese food culture — not because of any kidney-shaped resemblance, but because of its traditional association with fortifying kidney essence, nourishing the lower back, building blood and qi, and supporting longevity. There are generally two distinct types available: the pointed cone-shaped variety that is soft and fragrant after roasting (best for eating and cooking in dishes), and the flat board chestnut (ban li), which holds together better in long-cooked soups and is the one called for here. Interestingly, you can tell the “gender” of a chestnut by its shape: the flat one is considered male (gong), the rounder one female (nai) — and in Nourilo’s experience the flat ones taste better.

This soup is simmered for three hours to draw out the deep nourishment of the beef tendon, which becomes extraordinarily silky and gelatinous by the time it is done.

Method

1. Rinse the beef tendon, cut into sections, and blanch in boiling water to remove impurities; drain and rinse.
2. To shell the chestnuts: briefly drop them into boiling water, remove immediately, then use a towel to rub the skin off quickly while they are still warm. Work fast — if they cool too much, the inner skin becomes very difficult to remove.
3. Soak the Chinese yam and red dates briefly in cold water; rinse.
4. Place all ingredients in a large pot with 3 L of water.
5. Bring to a boil, skim off any foam, then reduce heat and simmer for about 3 hours until reduced to 1.2–1.5 L.
6. Drink the broth and eat the ingredients.

Nourilo’s Tips

The most fiddly part of this recipe is handling the chestnuts: drop them in boiling water for just a moment, remove immediately, then use a towel or cloth to rub the skin away while the chestnuts are still hot. If you let them sit in the water too long, the inner skin sticks and becomes nearly impossible to remove. Chestnuts are nourishing but starchy — enjoy them in the soup, but do not keep eating them beyond what you find in two generous bowls. The beef tendon needs the full three hours to become properly soft and silky.