This is a simple and easy soup to prepare. Highly nutritious, healthy soup for the young and old. Chinese yam is a vegetable which is neutral and sweet in nature. If in contact with water, it is slimy and slippery. When removing the skin, it is advisable to scrape off the skin in a big bowl of water.
The Chinese yam [山药] is especially good for women, fatigue, osteoporosis, gall bladder problems and rheumatoid arthritis. TCM practitioners claimed that Chinese Yam can help restore the vital energy, called qi in the body.
It is a nourishing soup which I would not mind preparing often, served with some leafy greens and rice, makes a complete meal.
1/2 free range chicken - skin removed, cut chunky pieces
300 gm Chinese yam [shan yao or huai san] - skin removed, cut into wedges
900 ml water
salt and pepper to taste
- Cut chicken into chunky pieces, skin and fats removed. Wash and drain dry.
- Remove skin of Chinese yam with a scrapper, then cut into chunky pieces.
- Bring water to boil in a soup pot or claypot.
- Brown chicken pieces with some oil in a non stick wok.
- Transfer fried chicken to boiling water in the claypot.
- Add in red dates and wolfberries. Bring to boil, cover with lid, then simmer over low fire for 40 minutes or until chicken is tender.
- Add in Chinese yam and continue to boil for about 5-10 minutes or until tender.
- Season with salt and pepper.
- Serve hot.