Chinese Yam, Fresh Dendrobium and Fish Maw Double-Boiled Stew

Why people make this stew

Fresh dendrobium orchid stems have a long history in Chinese food therapy and are prized for their ability to nourish yin, generate fluids and support clear eyesight. Fresh dendrobium is available at Chinese or Asian grocers and specialist herb shops. When combined with fish maw and Chinese yam in a double-boiled stew, it creates something genuinely nourishing and restorative.

This combination is traditionally considered both clearing and nourishing — neither too cooling nor too warming — which is exactly what you want around the time of surgery, when the body needs support without being taxed. Traditional food therapy associates this stew with clearing metabolic toxins, supporting the blood, helping the body adapt to the stress of surgery, and promoting wound healing from within.

Method

1. Soak and rinse the Chinese yam. Rinse the fresh dendrobium stems, then lightly tap or crush them — this helps more flavour and nutrients to release during cooking.
2. Slice the lean pork and briefly blanch in boiling water. Drain.
3. If the fish maw is not yet soaked, rehydrate it in cold water, then blanch in ginger-infused water to remove any odour. Drain.
4. Place all ingredients into a stewing pot (dun zhong). Add 900 ml of water.
5. Place the stewing pot inside a larger pot of water and double-boil for 3 hours.
6. Serve; both the broth and the ingredients are eaten.

Nourilo’s Tips

Make sure to lightly tap the dendrobium stems before cooking so that more of their goodness comes out, and enjoy eating the stems along with the broth — they have a pleasantly sticky, mildly sweet texture. This stew is neutral in temperature — neither warming nor cooling — so it is well tolerated by all ages and constitutions. Those who drink it regularly find it supports digestive comfort, metabolism and general stamina. If you cannot find south red dates (nan zao), regular red dates (pitted) work fine.