This is a simple but exceptionally nutritious soup suited for both the young and old. This soup is naturally infused with the mild sweetness from the fresh chinese yam and the wolfberries with a hint of yu zhu taste and the unique aroma from the gingko nuts. Nourishing properties aside, the taste of this soup is just heavenly. Nothing beats a bowl of this refreshing homemade soup which is ideal especially during hot and humid summer days.
Chinese Yam With Gingko Soup 淮山白果汤
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- 300 gram fresh chinese yam (huai shan), peeled, cut into pieces
- 15 gingko nuts, shelled and skinned
- 20 gram yu zhu (solomon's seal rhizome)
- 8 pitted red dates
- 1 chicken whole leg
- 1 tbsp salt, to taste
- 1.5 litre water
- Have ready all ingredients to make this soup.
- Remove skin from chinese yam and cut into big pieces. This tuber vegetable is loaded with lots of beneficial properties.
- Remove the shell from gingko nuts and then boil the nuts in water for 5 minutes. Then remove the skin.
- Wash, soak the dried wolfberries in cold water for 5 minutes and drained.
- Rinse and drain yu zhu (Solomon Seal Rhizome), a nutritious chinese herb. It is believed to have nourishing effects on our lung and stomach.
- Wash and drained well the red dates.
- Wash, skinned the chicken whole leg and cut into big pieces.
- Blanched in hot water, about 5 minutes to remove impurities.
- In a soup pot, first bring some water (1500 ml) to a boil. Then add in the blanched pieces of chicken.
- Next add in the rest of the ingredients.
- Followed by salt ( to taste ).
- Cover and bring to a boil over high heat. Then simmer the soup over low heat for about 1 hour. If using a pressure cooker, just pressure cook for 30 minutes.
- Adjust salt according to taste. And we're done!
- Ladle up and serve the soup hot.