Solomon's Seal and Silkie Chicken Soup

Why people make this soup

In traditional Chinese food-therapy, the arms and tendons are thought to depend on nourishment from the blood and fluids in the body. When those resources run low — through overwork, ageing, or prolonged illness — tendons can feel tight, the arm may struggle to lift above the shoulder, or the muscles may feel stiff and weak. This is the context where Cantonese cooks have long turned to yu zhu (Solomon’s seal), a sweet, mellow herb, combined with silkie chicken to make a gentle restorative soup. Nourilo finds this one of the most reliable everyday soups for people in their middle years who feel their arms “just aren’t the same as before.”

Method

1. Rinse the silkie chicken and blanch in a pot of cold water — bring to the boil, cook 2 minutes, then drain and rinse under running water. This removes blood and impurities.
2. Rinse the Solomon’s seal, red dates, and ginger.
3. Combine all ingredients in a pot and cover with about 1.2 litres of water.
4. Bring to the boil over high heat, then reduce to a gentle simmer.
5. Cook for 2 hours, covered.
6. Season lightly if desired and serve hot; eat the soup along with the chicken and dates.

Nourilo’s Tips

Many home cooks prefer an older hen for soups like this, but Nourilo has a word of caution: commercially raised hens that have been fed hormones throughout their laying life can carry significant residual hormones in their flesh by the time they are sold. For this reason, Nourilo recommends using a free-range chicken or an organic silkie wherever possible. If you cannot find a whole silkie, lean pork or boneless chicken breast can be used as a substitute — the soup will still be beneficial.