Home-Style Dishes
Pomelo Stewed Chicken
Traditionally used to wake the appetite and ease indigestion and fullness
Why people make this dish
Indigestion and stomach aches often come from eating without restraint — food sits and stagnates, the “qi” stops moving smoothly, and the belly feels stuffed. The classic answer is to gently strengthen the stomach and help food move along. Pomelo season brings a window to make the most of this fragrant fruit: stewing the flesh with chicken lets the aroma wake the stomach and traditionally helps move stuck food. It is especially welcome for that bloated, no-appetite, “everything just sits there” feeling, or for burping and food aversion.
Who it suits / who should be cautious
- Suits people with a stuffed, bloated belly, poor appetite, or burping after meals
- Also traditionally used by those with phlegmy coughs
- Eat in moderation as part of a balanced diet; if stomach pain is persistent, see a doctor
Why these ingredients (the food-therapy logic)
- Pomelo flesh and peel (you zi): The peel is classically used to move food downward, transform phlegm and open the chest; the fragrant flesh wakes the stomach and helps disperse stagnant food.
- Chicken (ji): A nourishing, easy-to-take base that carries the fragrant pomelo gently.
Ingredients (1 stewing pot, about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken | half a bird | Chopped, then blanched |
| Pomelo (with peel) | ~150 g (4 liang) | See method for prepping the peel |
Method
- Peel the pomelo and remove the flesh, discarding the pith and seeds.
- Shave the green outer layer off the peel; blanch one piece of peel, squeeze dry, and chop fine.
- Chop the chicken and blanch it.
- Put everything in a stewing pot, add 4 bowls of boiling water, and double-stew 2 hours. Serve.
Bro Niu’s tips
Pomelo peel helps move food and transform phlegm, but it can taste slightly bitter and astringent — if you prefer, swap in 1–2 pieces of dried tangerine peel (chen pi). This soup is also traditionally used by those with a phlegmy cough. When shaving the peel, take off only the green-yellow surface layer, or it will turn bitter.
Community questions answered (selected)
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Q (Hannah Ding): Can I drink this for indigestion and stomach pain during pregnancy? Bro Niu: Yes, this soup is fine for indigestion in pregnancy. You can also crush ~7.5 g of sha ren (cardamom) with one piece of chen pi and steep as a tea to help move stomach qi and settle the pregnancy.
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Q (Lai): I have a weak spleen-stomach, easy stomach pain, bloating, lots of wind, reflux. What amounts for the dang shen and sha ren fish soup? Bro Niu: Use ~11 g dang shen, ~11 g sha ren, 8 red dates and 2 slices of ginger to simmer a fresh fish soup — good for a weak spleen-stomach and poor digestion. Day to day you can steep rose-and-longan tea to ease bloating.
Published November 14, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
