Soups
Cordyceps Flower, Yam and Goji Double-Boiled Teal Duck Soup
Traditionally used to nourish qi and blood and support recovery
Why people make this soup
Bro Niu picked up some cordyceps flower (a cultivated, far more affordable relative of wild cordyceps) at a trade fair and paired it with a frozen teal duck, yam and goji. Double-boiled slowly, it turns out clear and gently sweet — the kind of mild, restorative bowl families reach for when someone is run down, weak after an illness, or recovering from surgery.
Who it suits / who should be cautious
- People who feel weak after an illness, have a sore or tired lower back, or are short on qi and blood after surgery.
- This is a tonic soup — best taken once any cold or fever has fully cleared. If you are unwell with an active infection, wait until you have recovered.
Why these ingredients (the food-therapy logic)
- Cordyceps flower (chong cao hua): an affordable everyday substitute for wild cordyceps, traditionally used to support the body and strengthen.
- Chinese yam (huai shan): traditionally associated with strengthening the spleen and supporting qi.
- Goji berries (gou qi zi): traditionally nourishing for the blood and the eyes.
- Longan and ginger: add gentle warmth and a rounder flavor.
- Dried scallops (yao zhu): since today’s frozen duck lacks the savor of the old live ducks, scallops (or a little lean pork) restore that umami depth.
Ingredients (1 pot, about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Teal duck (frozen) | 1 | Thawed, rinsed, blanched |
| Cordyceps flower | ~40 g (1 liang) | Rinsed |
| Chinese yam | ~40 g (1 liang) | Rinsed |
| Goji berries | ~15 g (4 qian) | Rinsed |
| Dried longan flesh | 10 pieces | |
| Fresh ginger | 2 slices | |
| Dried scallops | 3 | For savor |
Method
- Thaw the duck, rinse well, and blanch (out-water) to remove scum. Rinse and soak the remaining ingredients.
- Put everything into a double-boiling vessel (stewing pot) and pour in 5 bowls of boiling water.
- Double-boil over water for about 3 hours. Drink the soup and eat the contents.
Bro Niu’s tips
Today’s frozen teal duck tastes far blander than the live ducks once sold, so always add a little lean pork or some dried scallops for savor. This soup is neither cold nor heating in nature — a gentle, balanced bowl that suits people who are weak after illness, have a sore lower back, or are low on qi and blood after surgery, and it works well as a regular family soup.
Community questions answered (selected)
- Q (reader): Can I add wild cordyceps to this soup? Bro Niu: If you’re serving a lot of people, use cordyceps flower; if it’s just for two, you can use the wild cordyceps — it’s simply that real cordyceps is very expensive.
- Q (Caman): I bought a teal duck and the head and neck look fine — can I use them? Can they go into the soup too? Bro Niu: The duck’s head and neck can be used; it’s best to remove the lymph nodes from the neck, and then it’s safe and tasty in the soup.
- Q (reader): Besides teal duck, what can I use instead? Bro Niu: You can use black-boned (silkie) chicken or quail instead.
Published December 28, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
