Chinese Yam and Goji Chicken Feet Whelk Soup: Benefits & Recipe

Introduction to Medicinal Diet

Huai Shan (Dioscoreae Rhizoma, Chinese yam) and Gou Qi (Lycii Fructus, wolfberry) Chicken Feet and Conch Soup is a classic nourishing medicinal soup originating from the Guangdong-Hong Kong region, with culinary roots traceable back to the Lingnan folk traditions of the Qing dynasty. The Lingnan area has a hot, damp climate, and local people traditionally combine seafood and poultry with medicinal herbs to create soups that clear and tonify without causing dryness. This soup blends the sweet freshness of conch, the gelatinous richness of chicken feet, and the herbal fragrance of Chinese yam and wolfberry, resulting in a milky white broth with a rich, smooth texture. It is not only a beloved everyday soup on family dining tables but also a prized wellness delicacy in banquets.

The excellence of this soup lies in the careful selection of ingredients: the conch should be fresh and plump, with tender flesh and a delicious flavor; the chicken feet are best taken from local free-range chickens, rich in gelatin and calcium; Huaishan (Dioscorea opposita, Chinese yam) and Gouqizi (Lycium barbarum, goji berry) are both superior medicinal and edible substances. Through slow simmering, the essence of all ingredients is fully released into the soup, creating a renowned medicinal dish that is colorful, aromatic, and flavorful—nourishing without being greasy. In the Guangdong region, postpartum women, those with weakness after surgery, and people prone to colds in autumn and winter often use this soup as a daily drink to regulate the body.

Efficacy of Medicated Diet

The primary efficacy of Huai Shan and Gou Qi Chicken Feet and Whelk Soup lies in nourishing Yin and moistening dryness. Whelk meat, with a neutral nature and sweet flavor, is rich in protein and various amino acids, effectively alleviating symptoms such as dry mouth and tongue, dry and itchy skin, and dry stool caused by autumn dryness or internal heat. Meanwhile, the collagen and mucopolysaccharides released from the chicken feet in the soup moisten the joints and skin, helping to maintain skin elasticity and hydration. This makes it especially suitable for individuals who frequently stay in dry seasons or air-conditioned environments.

Secondly, this soup has a notable effect of fortifying the spleen and supplementing the kidney. Huai Shan (Dioscorea opposita, Chinese yam) is a commonly used ingredient to fortify the spleen and secure the intestines, improving poor appetite, abdominal distension, and loose stools due to spleen-stomach weakness. Gou Qi (Lycium barbarum, goji berry) enters the Liver and Kidney channels, excelling in supplementing and nourishing the liver and kidney, as well as brightening the eyes. Together with the yin-nourishing effect of conch, they mutually reinforce each other, enabling the entire soup formula to not only nourish the viscera but also enhance the body’s digestive and absorptive functions. This makes it especially suitable as a daily health maintenance soup for individuals with chronic sleep deprivation, prolonged eye strain, and middle-aged and elderly populations.

The effects of Traditional Chinese Medicine

Conch: Nourishes yin and clears heat, nourishes the stomach and generates fluids.

From the perspective of Traditional Chinese Medicine (TCM) diet therapy, conch meat (Strombus gigas) is sweet and salty in flavor, neutral in nature, and enters the Stomach (ST) and Liver (LR) meridians. The salty taste can soften hardness and dissipate masses, while the sweet taste can tonify and harmonize the Middle Burner. Therefore, conch meat not only nourishes Yin and clears Heat, but also nourishes the Stomach and generates fluids, moistens dryness, and stops thirst. For cases of Stomach Yin Deficiency presenting with dull epigastric pain, thirst with excessive drinking, and dry retching or hiccups, it provides beneficial adjunctive dietary value. Additionally, the abundant taurine and zinc content in conch meat helps support immune function.

Huai Shan (Rhizoma Dioscoreae, Chinese yam) and Gou Qi (Fructus Lycii, Goji berry): Strengthen Spleen Qi, Nourish Liver Blood.

Chinese yam (Dioscorea opposita) is sweet in taste and neutral in nature, entering the Spleen, Lung, and Kidney meridians. It is an excellent herb for gently tonifying the Spleen and Stomach, capable of supplementing qi and nourishing yin, as well as tonifying the Spleen, Lung, and Kidney. Goji berry (Lycium barbarum) is also sweet and neutral, entering the Liver and Kidney meridians, and excels at nourishing the Liver and Kidney, boosting essence and brightening the eyes. When used together, one focuses on the Postnatal Root (Spleen and Stomach), while the other targets the Prenatal Root (Liver and Kidney), creating a synergistic effect of “tonifying both the Prenatal and Postnatal Essences.” Chicken feet are rich in collagen and calcium; in TCM, they are believed to “fill the marrow and strengthen the bones,” providing relief for soreness and weakness of the lower back and knees, as well as weakness of the sinews and bones.

Overall combination: Clear and tonify without stagnation.

The combination of this soup formula embodies the TCM principle of “clearing and tonifying” (清补). Both conch (响螺) and chicken feet (鸡脚) are classified as substances of blood and flesh, yet the yin-nourishing nature of conch counteracts the slightly cloying richness of chicken feet. The neutral properties of Chinese yam (淮山, *Dioscorea opposita*) and goji berry (枸杞, *Lycium barbarum*) harmonize the various ingredients, ensuring the soup is tonifying without causing dryness, and nourishing without causing stagnation. Regular consumption of this soup can achieve the balanced state of “yin being calm and yang being secure, then the spirit is well-governed” (阴平阳秘，精神乃治), helping the body resist external pathogens and prevent disease.

Indications

This soup is especially suitable for individuals with a Yin deficiency constitution. Such individuals often present with a thin body build, dry mouth and throat, heat in the palms and soles, tidal fever and night sweats, dry stools, and a red tongue with little coating. The soup of Chinese yam (Dioscorea opposita), goji berry (Lycium barbarum), chicken feet, and whelk (Hemifusus tuba) has the effect of nourishing Yin and moistening dryness, effectively improving the above symptoms of Yin deficiency and helping restore the body’s fluid balance. Modern urban residents who frequently stay up late, engage in excessive mental work, or experience high work pressure are also prone to hidden consumption of Yin fluid. Regular consumption of this soup can provide a good regulating effect.

In addition, this soup is suitable for postpartum women, patients recovering from surgery, menopausal women, middle-aged and elderly individuals with osteoporosis and joint degeneration, as well as those who work long hours in air-conditioned or dry environments. For children and adolescents in the growth and development stage, this soup also provides rich protein and minerals, which can support bone and intellectual development. However, it should be noted that the dosage should be appropriately reduced for children.

Contraindicated populations

Although this soup is mild in nature, it is not suitable for everyone. Individuals with allergies to seafood (especially snails and other shellfish) must strictly avoid it to prevent allergic reactions such as skin itching, urticaria, or even respiratory difficulties. During the course of a common cold with fever—particularly in cases of wind-heat common cold or when there is internal excess heat with stagnation (manifested by high fever, sore throat, coughing yellow phlegm, and constipation)—this soup should not be consumed, as the tonic substances may assist pathogenic qi, prolonging the illness and hindering recovery.

Those with marked Spleen and Stomach Deficiency Cold (e.g., frequent diarrhea, undigested food in stool, cold pain in the abdomen, cold extremities) should also consume with caution. Although Chinese yam (Dioscorea opposita) can strengthen the spleen, conch (Strombus spp.) is relatively cool and moistening, and chicken feet are slightly rich and greasy. For individuals with insufficient Spleen and Stomach Yang Qi and weak transportation and transformation function, these ingredients may aggravate abdominal distension or diarrhea. If such individuals wish to consume the soup, they can appropriately increase the amount of fresh ginger (Zingiber officinale) slices (5–10 g) to warm the middle burner and dispel cold, while reducing the amount of conch meat. Additionally, patients with hyperuricemia and those in the acute stage of gout should also limit their intake of this soup to avoid triggering joint pain due to high purine content.

Proportions of ingredients in the formula

The base formula for this soup is: 30g of dried Huai Shan (Dioscorea opposita, Chinese yam), 10g of Gou Qi (Lycium barbarum, goji berry), 8-10 fresh chicken feet (approximately 300g), and 200g of fresh or frozen conch meat. If using dried conch slices, they should be pre-soaked, and the amount is 50g. For the supplementary ingredients, it is recommended to add 5 slices of fresh ginger (approximately 10g), one small piece of Chen Pi (Citri Reticulatae Pericarpium, dried tangerine peel) (approximately 3g), 10ml of cooking wine, and salt to taste. Chen Pi regulates qi and strengthens the spleen, removes fishy odors and enhances flavor, while ginger neutralizes the cold nature of the conch meat, making the soup nature more温和 (balanced).

In practice, you may adjust the recipe according to the season and individual constitution: in summer, add 100g of wax gourd (winter melon) to strengthen the effect of clearing Heat and draining Dampness; in winter, add 5 red dates (Fructus Jujubae) to enhance nourishing Blood and boosting Qi; for middle-aged and elderly individuals, add 10g of Eucommia bark (Cortex Eucommiae) to supplement the Liver and Kidney and strengthen sinews and bones; for those who frequently stay up late, increase goji berries (Fructus Lycii) to 15g and add 10g of Adenophora root (sha shen) to nourish Yin and clear the Lung. All ingredients are best purchased from Chinese herbal pharmacies or the dried goods section of large supermarkets, ensuring they are fresh, dry, and free from mold.

Preparation Method

Step 1: Ingredient Pre-processing. Remove the claws from the chicken feet, wash them, and place in a pot of cold water. Add 2 slices of ginger and 10 ml of cooking wine. Bring to a boil over high heat and continue boiling for 3 minutes. Remove and rinse off any foam with clean water, then drain and set aside. Clean the conch meat by removing the internal organs and sand. Rub the surface with coarse salt to remove any slime, then rinse thoroughly with clean water. Cut into thick slices or chunks. If using dried conch slices, pre-soak in warm water for at least 4 hours until fully softened, then wash.

Step 2: Preparing the soup pot. Select a wide-mouthed clay pot or stainless steel soup pot. Add approximately 2.5 liters of clear water (about 10 bowls). Place in the prepared chicken feet, conch meat (or rehydrated dried conch slices), dried Chinese yam slices (Huai Shan), goji berries (Gouqizi), fresh ginger slices, dried tangerine peel (Chenpi), and the reserved slice of ginger. Bring to a boil over high heat, then use a soup ladle to skim off any foam and oil. This step is crucial to ensure a clear, light, and non-greasy soup.

Step 3: Slow simmer. After skimming off the foam, reduce the heat to the lowest setting, cover the pot (leave a small gap to prevent overflow), and simmer slowly for 2.5–3 hours. Try not to open the lid frequently during this time to avoid losing the aroma. When the chicken feet become tender, the soup turns milky white, and the fragrance is rich, add an appropriate amount of salt to season (note that Lycium barbarum (goji berries) cannot withstand prolonged cooking; they can be added in the last 30 minutes to preserve their nutritional components). Turn off the heat and let it rest for 5 minutes before serving. If you prefer a richer flavor, you can remove the lid and boil over high heat for 10 minutes to reduce the soup, making it more concentrated.

Drinking Tips

1. Best Drinking Time and Frequency: This soup is recommended to be consumed half an hour before lunch or dinner as a pre-meal soup. It can both moisten the stomach and intestines and increase satiety. Drink 2–3 times per week, with continuous consumption not exceeding one month. After that, take a one-week break before resuming. Autumn and winter are the best seasons for drinking this soup. In summer, it can also be consumed in moderation, but it is advisable to serve it chilled to relieve summer heat.

2. Compatibility and Contraindication Reminders: While consuming this medicinal soup, avoid simultaneously eating raw, cold, greasy, or spicy/pungent irritating foods, so as not to affect the absorption and efficacy of the medicinal diet. During the use of warming and tonic Chinese herbs such as Panax ginseng (Ren Shen) and Astragalus membranaceus (Huang Qi), this soup may be consumed in moderation to balance the warming nature, but it is best to consult a professional TCM practitioner. Additionally, the chicken feet and snail meat in the soup should not be eaten together with persimmon, pomegranate, or strong tea, as tannic acid may combine with protein to form indigestible precipitates.

3. Ingredient Reuse and Preservation: After the soup is fully cooked, the chicken feet and snail meat still retain some nutritional components. They can be removed and served as a side dish, dipped in raw soy sauce and minced ginger. Any remaining soup should be thoroughly cooled, then sealed in a container and refrigerated for up to 2–3 days. For longer storage, transfer the soup to sealed bags and freeze, where it will keep for about one month. When reheating, the soup must be brought to a full boil before consumption; do not use a microwave directly, as this may compromise the flavor and nutritional value. Overnight soup may have increased purine levels, so individuals with gout should avoid drinking it.