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 Bro Niu associates with nourishing the skin, replenishing qi and blood, and supporting the eyes. Plan for two hours of simmering; the soup is worth it.

Who it suits / who should be cautious

• Suitable for most adults and older children looking for a nourishing everyday tonic soup.
• Particularly helpful for those who feel fatigued, look pale, or have dull skin — signs that traditional Chinese food therapy associates with qi and blood deficiency.
• If using an old hen, check with your supplier that it is hormone-free; Bro Niu noted that commercially farmed old hens may have high hormone residues. A Jiamei (hormone-free) breed is ideal, or substitute with a good-quality frozen spring chicken.
• Pregnant women and those with a very hot constitution should enjoy in moderate portions.

Why these ingredients (the food-therapy logic)

• Fresh Chinese yam (xian huai shan): Gently tonifies the spleen, stomach, and lungs; considered nourishing and easy on digestion.
• Goji berries (gou qi zi): Traditionally associated with nourishing liver blood and supporting eye function.
• Conch (xiang luo): Rich in protein; traditionally considered to nourish yin and benefit the liver and kidneys — dried conch is considered even more tonifying than frozen.
• Red dates (hong zao): Commonly used to nourish the blood and harmonise the other ingredients.
• Old hen (lao ji): The extended cooking time of a mature bird extracts collagen and minerals, creating a deeply nourishing broth.
• Carrot (hong luo bo): Adds natural sweetness and is traditionally associated with supporting eye health and harmonising the digestive system.

Ingredients (5–6 bowls)

Ingredient	Amount	Notes
Fresh Chinese yam	110 g	Peeled, cubed
Goji berries	12 g	Rinsed
Carrot	1 medium	Peeled, cubed
Fresh ginger	3 slices
Red dates	6 pieces	Pitted
Frozen conch heads	3 pieces	Blanched
Old hen	half a bird	Chopped, blanched
Water	10 bowls (~2.5 litres)

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 10 bowls of water.
4. Bring to a boil, then reduce to a gentle simmer and cook for 2 hours, until the liquid reduces to about 5–6 bowls.
5. Season with salt and serve.

Bro Niu’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.

Community questions answered (selected)

• Q (CY): Does it have to be an old hen — can I use a regular chicken? Bro Niu: You can use a regular chicken without any problem.

• Q (Ming): Can I use silkie chicken (bamboo chicken)? Bro Niu: Yes, silkie chicken or Kangbao chicken are both fine.

• Q (Anna, Taiwan): What does “blanch the old hen and conch together” mean? Bro Niu: It means chopping the hen into large pieces and dropping them into boiling water together with the conch for a short time, then removing and rinsing them before putting everything into the soup pot.

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Published February 3, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.