Home-Style Dishes
Fresh Ginseng, Chinese Yam and Goji Stewed Silkie Chicken
traditionally used to nourish qi and blood, and support warmth and vitality
Why people make this stew
Cold weather is the traditional time for warming, nourishing soups in Chinese cooking. Fresh ginseng — sometimes called “water ginseng” because it is harvested without drying or processing — has a gentler, milder flavour than dried red ginseng, though its moisture content (around 70–75%) means it is less concentrated. In traditional food therapy, it is associated with supporting the spleen and qi, and is considered appropriate for people who tire easily or feel the cold more than others. Paired with the natural sweetness of Chinese yam, goji berries, red dates, and silkie chicken, this double-boiled stew is both comforting and nourishing.
Who it suits / who should be cautious
- Suited to those who feel persistently cold, low in energy, or who have a constitution described in traditional Chinese medicine as qi-deficient
- People with an “yin-deficient, fire-rising” constitution (feeling warm, dry, restless) should substitute sand ginseng (sha shen) and Solomon’s seal (yu zhu) for the ginseng
- Those with active fever or inflammatory conditions should avoid ginseng
- People with high blood pressure should use ginseng in moderation; discuss with their doctor
- Not suitable during fever or acute illness; please see a doctor if symptoms are severe
Why these ingredients (the food-therapy logic)
- Fresh ginseng (xian ren shen): In traditional Chinese medicine, ginseng is associated with tonifying the spleen and boosting qi. Fresh ginseng has a less warming nature than processed red ginseng, making it broadly accessible in cooler seasons.
- Chinese yam (huai shan): Considered nourishing to the spleen, lungs, and kidneys; its mild sweetness balances the slightly astringent flavour of ginseng.
- Goji berries (gou qi zi): Traditionally associated with nourishing liver and kidney, and supporting vision and blood.
- Red dates (hong zao): A classic qi and blood tonic ingredient; their sweetness harmonises the whole formula.
- Silkie chicken (zhu si ji): Compared to regular chicken, silkie is traditionally considered more deeply nourishing to qi and blood, and lighter on digestion.
- Fresh ginger (sheng jiang): Adds warmth and helps balance the formula; also reduces any gamey note.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh ginseng | 1 root (~30–40 g) | Look for firm, unblemished roots at a reputable supermarket or herbal shop |
| Dried Chinese yam (huai shan) | ~38 g (1 liang) | Use 3 liang (~113 g) if using fresh |
| Goji berries | ~11 g (3 qian) | Rinse before use |
| Fresh ginger | 3 slices | Unpeeled is fine |
| Red dates, pitted | 6 pieces | Pit them for cleaner flavour |
| Silkie chicken | half a bird (~500 g) | Regular free-range chicken or lean pork can substitute |
| Boiling water | 4–5 bowls (~1–1.25 L) | Use boiling water in the double boiler |
Method
- Clean the silkie chicken thoroughly, then blanch it briefly in boiling water. Drain and rinse.
- Rinse the ginseng, Chinese yam, goji berries, and red dates; soak for a few minutes then drain.
- Place all ingredients in a ceramic double-boiler insert (炖盅).
- Add 4–5 bowls of boiling water.
- Double-boil over simmering water for 3 hours. Serve hot.
Bro Niu’s tips
- If fresh ginseng is unavailable, dried ginseng, dang shen (codonopsis), or American ginseng (hua qi shen) can be used instead — each has a slightly different character.
- Be aware that some unscrupulous suppliers bleach fresh ginseng with hydrogen peroxide to improve its appearance. Buy from a reputable large supermarket or licensed herbal shop.
- Regular free-range chicken or lean pork work equally well if silkie chicken is hard to find.
- For a vegetarian version, replace the chicken with pine nuts and chestnuts — still delicious and nutritious.
Community questions answered (selected)
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Q (Kimmy): Can children drink a soup made with American ginseng? Is there an age restriction? Bro Niu: American ginseng nourishes qi and yin, but it is still a member of the ginseng family. Children aged 3 and above may have it occasionally in small amounts.
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Q (reader): Can I make this as a regular boiled soup instead of double-boiling? Does it have to be silkie chicken? Bro Niu: Boiling it in a regular pot works just as well and tastes great. Regular free-range chicken or lean pork are both fine substitutes.
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Q (Elaine): I have had qi and blood deficiency since childhood. Among all the different types of ginseng, which one should I choose? Bro Niu: Red ginseng (hong shen) is likely the best fit for you, but keep the amount to within 3 qian to avoid generating excess heat. Jilin red ginseng and Korean ginseng are both very good options.
Published December 20, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
