Chinese Yam with Dang Shen Soup

Chinese yam (淮山) is an ingredient frequently used in Chinese soups. It is known to help with digestion, nourish kidney and moisture lungs to stop a cough.  Do you believe that it helps to increase sperm count and improve sperm quality too? I have not heard of this benefit before I read it from this website. But I don’t think that is the reason for conceiving twins in my last pregnancy as I only started cooking regularly after I become a full-time mother.

Dang Shen (党参) or codonopsis root is a kind of herb that helps to improve a person’s qi. With better qi in the stomach, one may feel less tired.  Since this herb also aids dry coughs and strengthens lung conditions, coupling this herb with Chinese yam is an excellent combination for battling a cough.

I learned this soup from my mother-in-law. Beside Chinese yam and dang shen, she includes dried red dates and dried longan into the soup to give the soup a mild sweetness. Both ingredients also help to improve stomach qi which in turn helps to digestion, improve blood supply and tranquillise the mind. By the way, I drank the red date and longan tea every other day during my confinement as part of my postpartum diet. Click here for my postpartum experience.

Other posts on soup:

Chayote Soup with Carrots and Black Fungus

Fish Maw Mushroom Soup


Chinese Yam (about 15 cm long)

Dang Shen (20 grams)

Dried Red Dates (8 to 10 pieces)

Dried Longan (1 handful)

Chicken Breast (500gram)

Water (3 litres)

chinese yam


Blanch chicken in a small pot of boiling water for about 5 minutes and remove from water. Rinse chicken with cold water.

Bring water to boil and add blanched chicken into the boiling water.

Wash all the dry ingredients.

Peel the Chinese Yam and cut into 2 cm thick. Some people like myself are allergic to raw Chinese Yam. Every time I handle Chinese Yam, I need to wear gloves.

Cut Dang Shen into pieces, about 2 to 3 cm thick.

Add all the ingredients into the boiling soup under high heat and bring to boil.

Simmer the soup for another 1.5 to 2 hours.

Season with salt and pepper.

Earlier photo
Photo updated on 13 October 2017.