Yam, Chicken Gizzard Lining and Lean Pork Soup

Why people make this soup

Around the Lunar New Year, children tend to eat more than usual — more sweets, more festive snacks, more oily food. When a child starts to feel bloated, has less appetite, or complains of a heavy stomach, this is often a sign of what Chinese food therapy calls “food stagnation.” This soup was made for exactly that scenario. Chicken gizzard lining (ji nei jin) is a well-known digestive aid in Cantonese kitchens — the dried, powdered inner lining of the chicken gizzard has a long history of use for resolving food accumulation and improving digestive enzyme function. Combined with yam to gently strengthen the spleen, and red dates for a little sweetness and calm, the result is a mild, approachable soup that suits the whole family.

Method

1. Soak the dried yam slices and chicken gizzard lining in water for 15–20 minutes; rinse and drain.
2. Pit the red dates.
3. Cut the lean pork into thick slices and blanch in boiling water for a couple of minutes; drain.
4. Place all ingredients in a pot with 1.8–2.1 L of cold water. Bring to a boil over high heat, then reduce heat and simmer for 1 hour until 900 ml remain.
5. Serve the soup and eat the solid ingredients.

Nourilo’s Tips

This soup clears food stagnation without weakening the spleen or stomach — it is safe and gentle for regular use. If the overindulgence is specifically from eating too much meat, add 11 g of dried hawthorn berries (shan zha) to the pot — hawthorn has a notably strong action on meat-based food stagnation. The soup is suitable for the whole family, not just children.