Soups
Five-Finger Fig Root, Chinese Yam and Free-Range Chicken Soup
A gentle, qi-boosting soup traditionally used to strengthen the spleen and energy
Why people make this soup
Five-finger fig root, nicknamed “southern astragalus” (nan qi), is traditionally associated with strengthening the spleen and boosting qi. When the fresh root is available it smells wonderfully of coconut once simmered — a naturally fragrant pot that needs little else. It carries some of astragalus’s reputation in a milder, gentler form, which makes it a good choice for people who feel weak or “can’t take strong tonics.” Paired with Chinese yam, red dates, and a free-range chicken, it comes together into an accessible, nourishing everyday soup.
Who it suits / who should be cautious
- Suits young and old; traditionally chosen for those who feel low on energy, easily winded, or pale
- Bro Niu has said this soup is fine during pregnancy
- For cancer patients, he suggests using less chicken — lean pork or fresh fish can replace it
- For a vegetarian version, carrot and almond mushroom (ji song rong) can be added
Why these ingredients (the food-therapy logic)
- Five-finger fig root (wu zhi mao tao / nan qi): traditionally associated with strengthening the spleen and boosting qi; gentle in nature, suited to the weak
- Chinese yam (huai shan): traditionally associated with supporting the spleen and stomach
- Red dates (hong zao): traditionally associated with nourishing and warming
- Free-range chicken (zou di ji): adds rich, savory body to the soup
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Five-finger fig root | fresh ~75 g / dried ~38 g | Rinsed; choose orange-yellow skinned strands |
| Chinese yam | ~38 g | Soaked and rinsed |
| Red dates | 10 | Soaked and rinsed |
| Free-range chicken | half a bird | Chopped, blanched |
| Fresh ginger | 2 slices |
Method
- Rinse the five-finger fig root. Soak and rinse the Chinese yam and red dates.
- Chop the chicken into pieces and blanch.
- Put everything in a pot with 8 bowls of water and simmer about 3 hours, reducing to 4–5 bowls.
Bro Niu’s tips
This soup suits young and old, and is traditionally a help for those who feel they lack energy, tire easily, get winded on exertion, or look pale. When buying dried five-finger fig root, choose whole strands or pieces with orange-yellow skin — avoid sliced product, since without the skin it can be hard to tell from the toxic leigongteng root.
Community questions answered (selected)
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Q (reader): When buying dried five-finger fig root, is the bundled kind or the sliced kind better? Is there a difference? Bro Niu: Bundled strands or whole pieces are fine — most important is orange-yellow skin. With slices you can’t see the skin color, so there’s a risk of confusing it with the toxic leigongteng root, as both grow wild and are easy to mis-pick.
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Q (Hing): Can a pregnant woman drink this soup? Bro Niu: Yes, a pregnant woman can drink this soup.
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Q (Peony): Can a cancer patient drink this soup? Can the chicken be swapped for ox-loach fish? Bro Niu: A cancer patient can drink five-finger fig root soup, but use less chicken — lean pork or fresh fish is fine.
Published May 26, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
