Huaiyang Yam Chicken Soup
山药鸡汤 · shān yào jī tāng
My uncle in Yangzhou—a retired chef from Fuchun Teahouse—taught me this soup after I got sick with a cold: ‘Yam calms the lungs, chicken warms the blood, and ginger wakes the qi—like a quiet conversation between body and bowl.’
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- bone-in chicken thighs带骨鸡腿肉🛒 local500 g
- Chinese yam (nagaimo or huai yam)怀山药🏮 asian300 g
- ginger生姜🛒 local30 g
- white pepper白胡椒🛒 local1 g
bone-in chicken thighs: Skin-on, left whole or halved; bones enrich broth
Chinese yam (nagaimo or huai yam): Substitute: peeled russet potato (less slimy, milder flavor)
🌶️ Adjust to your taste
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Spice level
Saltiness
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Instructions
1Rinse chicken. In a clean pot, combine chicken, ginger, and 1.5 L cold water. Bring to a full rolling boil over high heat.
冷水下锅去浮沫
🔍 Look for High heat 8–10 分钟 · 8–10 minutesVisual: 大而密集气泡持续翻滚Large, vigorous bubbles break surface continuously
You know it's right when: 浮沫快速涌起，呈灰褐色Foam rises rapidly and turns beige-gray
2Skim off foam with a fine-mesh ladle. Reduce heat to low. Partially cover and simmer 20 minutes.
撇净才清亮
🔍 Look for Low heat 20 分钟 · 20 minutesVisual: 汤面平静，偶有小泡Surface calm with occasional small bubble
You know it's right when: 汤色呈淡乳白，清香微辛Broth turns pale ivory, aroma clean and herbal
3Peel and julienne yam. Rinse under cold water to remove slime. Add to pot and simmer 5 more minutes.
冲水防痒手
🔍 Look for Low heat 5 分钟 · 5 minutesVisual: 山药丝变软但仍有脆感Yam strands soften but retain slight bite
You know it's right when: 山药释放微甜入汤Yam releases subtle sweetness into broth
4Season with white pepper. Taste and adjust—do not add salt unless broth tastes flat (chicken provides natural savoriness).
胡椒提神不抢味
🔍 Look for Low heat 30 秒 · 30 secondsVisual: 蒸汽带温热辛香Steam carries warm, peppery fragrance
You know it's right when: 舌尖微醒，不灼辣Tongue feels gently awakened, not burning
5Ladle into warmed bowls. Serve immediately—yam softens quickly if held.
趁热喝最养人
🔍 Look for 即刻 · immediatelyVisual: 汤面持续冒热气，山药丝轻浮其中Soup steams steadily, yam floats lightly
You know it's right when: 碗壁温热不烫手Bowl warms palm comfortably
Tips
- · Wear gloves when peeling raw yam—it contains itch-inducing sap.
- · For silky texture, grate yam instead of julienning (adds thickness).
- · Add a few goji berries in last 2 minutes for color and mild sweetness.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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