Goji Berry and Chinese Yam Soup
Ingredients
- Congee version: Chinese yam 30–60g, goji 20–30g, japonica rice 100g
- Soup version: Chinese yam 200g, goji 1 tablespoon, 1 chicken leg (or lean pork as needed)
Principle
Chinese yam tonifies spleen and stomach, generates fluids, benefits lung, and stabilizes kidney essence; goji tonifies liver and kidney and nourishes essence and vision. One herb supports qi of spleen and lung, the other nourishes yin of liver and kidney—the combination is mild and together tonifies liver and kidney, enriches essence, and benefits the eyes.
Effects & uses
For deficiency fatigue with essence depletion, sore weak back, and blurred vision from liver–kidney insufficiency; also for daily care when spleen–stomach is weak with frequent bloating and diarrhea (syndrome differentiation required). Food-medicine tonics are not a substitute for medication.
Method
- Congee version—decoct yam and goji for juice, then cook rice in the decoction to a thick congee.
- Soup version—peel and chunk yam, simmer with chicken or pork about 60 minutes; add goji briefly before serving.
How to use
- Eat warm at breakfast or dinner.
Caution
Pause during common cold, active inflammation, or diarrhea (avoid tonics in acute illness). Use goji cautiously with spleen deficiency, damp stagnation, or slippery stools. Yam is astringent—avoid large amounts with dry bound stools. Goji is relatively high in sugar—diabetics should watch portions. Strict alcohol abstinence for liver conditions. A daily food-care recipe; not a substitute for medication.
Source
Compiled from China Medical Information Platform (NATP review, from Dietary Self-Care for A Hundred Diseases, yam–goji congee, reviewed by Chief Pharmacist Wang Lixia) and Guangzhou University of TCM First Affiliated Hospital stewed lean pork with yam and goji (Professor Chen Ruifang). Pending manual verification.