Chinese Yam, Wolfberry, Longan and Velvet Antler Stew

Why people make this dish

As people age, the body’s warming energy tends to decline — the heart may not pump with the same vigour, and circulation to the extremities can falter. Cold hands and feet that never quite warm up, persistent aching in the lower back, and a general lack of physical vitality are all common complaints. Traditional Chinese food therapy addresses this pattern — called yang deficiency — with warming, tonifying ingredients. Velvet antler (lu rong) is one of the most prized of these, but it is genuinely potent: unlike a simple warming soup, it can cause “internal heat” (shang huo) in some people. Nourilo suggests pairing it with gentler, balancing herbs like Chinese yam, wolfberries, longan, and honey dates rather than with stimulating herbs like ginseng, precisely to make it accessible and well-tolerated. The result is a nourishing broth that supports vitality without being too forceful.

Method

1. Rinse all ingredients. If using velvet antler slices that are hard or thick, consider having them ground into powder at the herb shop.
2. Place everything in a double-boiler (zhun) or a heatproof bowl set over simmering water.
3. Add about 750 ml of water to the inner vessel.
4. Double-boil for approximately 3 hours over a gentle simmer.
5. Serve the broth and eat all the ingredients alongside it.
6. If using velvet antler powder rather than slices: stir the powder directly into the hot finished broth just before drinking, to avoid wasting any in the cooking vessel.

Nourilo’s Tips

Velvet antler is expensive, so it is worth handling it thoughtfully. The fine white translucent slices are the best quality and can be used directly in the double-boiler; thicker, harder pieces (like those in the photo) are better ground to powder for easier absorption. On the day you take this broth, avoid white radish and strong tea. You can eat vegetables, fruit, and starchy foods like potato, yam, and chestnuts in moderate amounts without issue. For everyday use as a family soup, adding a small piece of chicken or lean pork makes it more substantial and enjoyable.