Solomon's Seal and Silkie Chicken Soup

Why people make this soup

In traditional Chinese food-therapy, the arms and tendons are thought to depend on nourishment from the blood and fluids in the body. When those resources run low — through overwork, ageing, or prolonged illness — tendons can feel tight, the arm may struggle to lift above the shoulder, or the muscles may feel stiff and weak. This is the context where Cantonese cooks have long turned to yu zhu (Solomon’s seal), a sweet, mellow herb, combined with silkie chicken to make a gentle restorative soup. Bro Niu finds this one of the most reliable everyday soups for people in their middle years who feel their arms “just aren’t the same as before.”

Who it suits / who should be cautious

• Suitable for the whole family when made with lean chicken
• Particularly suited to those with yin deficiency — people who tend to feel warm, dry, or who “cannot tolerate tonic foods” — since yu zhu is mild and moistening rather than heating
• Those with colds or fever should wait until they recover before having this soup
• If replacing with pork or boneless chicken breast (suitable for those avoiding whole chicken), the soup is still beneficial

Why these ingredients (the food-therapy logic)

• Solomon’s seal (yu zhu, Polygonatum odoratum): Traditionally regarded as nourishing yin, moistening dryness, and specifically supporting the tendons and muscles. Its mellow sweetness makes it suitable even for people who find strong tonics too heating.
• Silkie chicken (wu ji): Long valued in Chinese medicine as a nourishing, blood-building ingredient. Bro Niu recommends free-range or organic silkie rather than intensively farmed birds to avoid potential hormone residues.
• Ginger (sheng jiang): Warms the stomach and helps the body absorb the soup’s nourishing properties.
• Red dates (hong zao): Harmonise the formula and support qi and blood; they also add natural sweetness to the broth.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Solomon’s seal rhizome (yu zhu)	40 g	Rinse well
Silkie chicken	half bird (~500 g)	Blanch first; free-range/organic preferred
Fresh ginger	3 slices	No need to peel
Red dates (pitted)	8 pieces	Can be found at Asian grocers
Water	~1.2 litres	Adjust as needed

Method

1. Rinse the silkie chicken and blanch in a pot of cold water — bring to the boil, cook 2 minutes, then drain and rinse under running water. This removes blood and impurities.
2. Rinse the Solomon’s seal, red dates, and ginger.
3. Combine all ingredients in a pot and cover with about 1.2 litres of water.
4. Bring to the boil over high heat, then reduce to a gentle simmer.
5. Cook for 2 hours, covered.
6. Season lightly if desired and serve hot; eat the soup along with the chicken and dates.

Bro Niu’s tips

Many home cooks prefer an older hen for soups like this, but Bro Niu has a word of caution: commercially raised hens that have been fed hormones throughout their laying life can carry significant residual hormones in their flesh by the time they are sold. For this reason, Bro Niu recommends using a free-range chicken or an organic silkie wherever possible. If you cannot find a whole silkie, lean pork or boneless chicken breast can be used as a substitute — the soup will still be beneficial.

Community questions answered (selected)

• Q (Yy): Can this soup be enjoyed by the whole family? Bro Niu: Yes, the whole family can drink this soup.

• Q (reader, about a husband with shoulder joint inflammation after hand injury): Would you recommend this soup for him? Can we substitute pork for the chicken? Bro Niu: Your husband can have this soup. You can substitute lean pork or skinless chicken breast for the silkie.

• Q (reader, about using sea Solomon’s seal / hai yu zhu): Can I use hai yu zhu (sea Solomon’s seal) instead? Bro Niu: Hai yu zhu is fine — no problem using it.

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Published August 15, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.