Soups
Cordyceps Flower, Chinese Yam, Lotus Seed & Goji Berry Chicken Soup
Traditionally used to strengthen spleen-kidney function, support the lungs, and build overall vitality
Why people make this soup
Cordyceps flower has become very popular in Hong Kong and Cantonese kitchens over the past decade, and Bro Niu takes a refreshingly honest view of it: it is not the same as the legendary and enormously expensive wild Cordyceps sinensis — claims that it matches or surpasses wild cordyceps are, in his words, “the usual merchant’s trick.” That said, cordyceps flower is genuinely nutritious, pleasant in flavour, affordable, and well suited to a regular family soup. Combined with Chinese yam and lotus seeds — classic spleen-strengthening staples — and goji for the kidneys and eyes, this is a beautifully balanced soup that the whole family can enjoy regularly. Bro Niu recommends it particularly for those prone to frequent colds, fatigue, or lower-back aches.
Who it suits / who should be cautious
- Suitable for the whole family, including young children (from the age when they eat solids); infants can have the broth
- Particularly beneficial for those prone to frequent colds, weak digestion, poor appetite, easy fatigue, or mild lower-back aches
- Not suitable during active fever, flu, or other acute illness — wait until fully recovered
- Those with gout should avoid cordyceps flower and all fungi, as they contain high purines
Why these ingredients (the food-therapy logic)
- Cordyceps flower (chong cao hua / Cordyceps militaris): A cultivated fungus with a naturally sweet, earthy flavour; traditionally associated with tonifying the lungs and kidneys, and supporting immune function; added late in the cooking to preserve its character
- Chinese yam (huai shan): A fundamental spleen-stomach tonic in Chinese cooking; gentle, neutral, and suitable for daily use
- Lotus seeds (lian zi): Traditionally associated with strengthening the spleen, calming the mind, and supporting the kidneys; the seeds with the green bitter core removed are slightly more calming
- Goji berries (gou qi zi): Added at the very end to preserve colour and flavour; associated with nourishing the liver and kidneys and brightening the eyes
- Tangerine peel (chen pi): Aids digestion and prevents the soup from becoming cloying
- Free-range chicken: Provides a rich, flavourful base; removing the skin reduces fat
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Cordyceps flower (chong cao hua) | ~19 g (5 qian) | Rinse gently; added near the end |
| Chinese yam (huai shan) | ~38 g (1 liang) | Soak and rinse |
| Lotus seeds (lian zi) | ~38 g (1 liang) | Soak and rinse |
| Goji berries (gou qi zi) | ~11 g (3 qian) | Added at the very end |
| Dried tangerine peel (chen pi) | 1 piece | Rinse |
| Free-range chicken (zou di ji) | half a bird | Skin removed, jointed, blanched; or lean pork as substitute |
| Water | 8 bowls (~2 L) | |
| Red dates or dried figs (optional) | 4 pieces | Adds sweetness for children |
Method
- Remove skin from chicken and cut into pieces; blanch briefly in boiling water and drain.
- Soak and rinse the Chinese yam, lotus seeds, and tangerine peel.
- Place the chicken pieces, Chinese yam, lotus seeds, and tangerine peel in a pot with 8 bowls of water. Bring to a boil, then reduce to a simmer and cook for 1.5 hours.
- Add the cordyceps flower and goji berries; bring back to a rolling boil for about 5 minutes.
- Serve warm. Drink the soup and eat some of the solid ingredients.
Bro Niu’s tips
This soup is suitable for all ages and can be made regularly — Bro Niu suggests it as a weekly family soup to support general immunity and reduce the frequency of colds. A small amount of red dates or dried figs can be added for children who prefer a slightly sweeter flavour. Lean pork can substitute for chicken. If a family member has gout, remove the cordyceps flower and replace it with additional Chinese yam. Do not use wild Cordyceps sinensis (dong chong xia cao) for this recipe — it is a very different and much more costly ingredient, best saved for specific medicinal preparations.
Community questions answered (selected)
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Q (Ada): I have gout — can I drink this soup? Bro Niu: Gout patients cannot eat fungus types as they contain high purines. Cordyceps flower is also a fungus, so please leave it out. The other soup ingredients are fine to use.
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Q (JANET LAI): I have had chronic urticaria on my face for 4 months. I am currently taking medication. I don’t eat beef or seafood. Is this “cordyceps flower, yam and lotus” soup suitable for me? Bro Niu: You can drink this soup. For chronic urticaria, you can also try: 1 liang black beans (with green heart), 5 qian black sesame, 6 southern jujubes or black dates, simmered with 2 bowls of water — drink 3–5 consecutive servings; this is traditionally associated with supporting this condition.
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Q (eva): Can this soup be drunk right after recovering from a cold? Bro Niu: If the cold is over and there is no more fever, yes, this soup is fine to take.
Published September 20, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
