Soups
American Ginseng, Dendrobium, Winter Melon and Silkie Chicken Soup
Traditionally used to clear summer heat while gently nourishing a depleted body
Why people make this soup
In sweltering weather a melon-and-vegetable soup is the obvious choice — but if you are on the weaker side, too many cooling soups can feel like too much. The answer is a gently nourishing brew. This one pairs energizing American ginseng and fluid-promoting fresh dendrobium with cooling winter melon, black-eyed beans, red dates and silkie chicken — a balanced soup for hot days.
Who it suits / who should be cautious
- People who in summer feel a “damp heat” heaviness with poor appetite, dry mouth and thirst, who tire and fall ill easily, who carry puffiness or water retention, or who sweat a lot. Also suited to those who stay up late with a “yin-deficient, easily heaty” feeling.
- Mild enough for young and old, and the source says it is fine in pregnancy. Herbal soups are best avoided for very young children — wait until about age 3.
Why these ingredients (the food-therapy logic)
- American ginseng (hua qi shen): Traditionally associated with replenishing energy and promoting fluids; it is cooling rather than warming.
- Fresh dendrobium (shi hu): Traditionally linked with nourishing the stomach’s fluids and supporting the liver and gallbladder.
- Black-eyed beans (mei dou): Traditionally associated with easing summer-damp and supporting resilience.
- Winter melon (dong gua): Cooling; traditionally linked with clearing summer heat and draining damp.
- Silkie chicken (zhu si ji): A gentle nourishing fowl that rounds out the soup.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| American ginseng slices (hua qi shen) | ~11 g (3 qian) | Add at the very end |
| Fresh dendrobium (shi hu) | ~19 g (5 qian) | Or ~11 g dried |
| Black-eyed beans (mei dou) | ~37.5 g (1 liang) | Soaked, rinsed |
| Fresh ginger (sheng jiang) | 3 slices | |
| Red dates (hong zao) | 5 | Pitted |
| Winter melon (dong gua) | 1 chunk | Seeded, cubed |
| Silkie chicken (zhu si ji) | 1 | Skinned, blanched |
Method
- Rinse and slice the fresh dendrobium; soak and rinse the beans; pit the dates; seed and cube the winter melon.
- Skin the silkie chicken, chop into large pieces, and blanch.
- Put all ingredients except the ginseng into a pot with 8 bowls of water and simmer 2 hours.
- Add the American ginseng slices, turn off the heat, cover, and let stand 5 minutes. Serve.
Bro Niu’s tips
American ginseng contains volatile oils and should not be boiled long, so add it only after the soup is done. This soup is clear and sweet, suitable for young and old, and well suited to those who often stay up late with a “yin-deficient, easily heaty” constitution.
Community questions answered (selected)
- Q (Amy): Can I drink this soup at 30 weeks pregnant? Bro Niu: Yes, this soup is fine in pregnancy.
- Q (Amy): How much dried dendrobium should I use? Bro Niu: 3 qian of dried dendrobium is enough.
- Q (JK): If a family member tends toward loose stools, can I add gorgon fruit / lotus seed / hyacinth bean? Would that help? Bro Niu: Yes — for those prone to loose stools you can add gorgon fruit (qian shi), lotus seed, and pan-fried hyacinth bean.
Published July 13, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
