Fresh Chinese Yam, Goji Berry, Conch and Old Hen Soup

Why people make this soup

This is the kind of soup Cantonese families have been making for generations — a long, slow simmer that draws out rich, sweet flavour from the ingredients. Old hen (a mature laying hen) is prized for its deep flavour and traditionally considered more tonifying than a young bird. Paired with frozen conch heads — which give the soup a naturally sweet, oceanic depth — and brightened by fresh Chinese yam, goji berries, and carrot, the result is a beautiful golden broth that Nourilo associates with nourishing the skin, replenishing qi and blood, and supporting the eyes. Plan for two hours of simmering; the soup is worth it.

Method

1. Chop the old hen into pieces. Bring a pot of water to a boil and blanch the hen pieces and conch together briefly to remove impurities; drain and rinse.
2. Peel and cube the fresh Chinese yam. Peel and cube the carrot.
3. Place all the ingredients into a soup pot with 3 L of water.
4. Bring to a boil, then reduce to a gentle simmer and cook for 2 hours, until the liquid reduces to about 1.5–1.8 L.
5. Season with salt and serve.

Nourilo’s Tips

Frozen conch makes a wonderfully sweet, clear soup. If you can source dried conch (xiang luo gan), it has an even stronger tonifying effect. For the hen, any good-quality chicken or frozen spring chicken can substitute if hormone-free old hen is unavailable — the flavour will be lighter but the nourishing effect remains. Soaking dried conch for 1 hour and blanching before use removes any impurities.