Western Ginseng and Coconut Stewed Black-boned Chicken Soup
Xiyangshen Coconut Stewed Silkie Chicken is a traditional medicinal cuisine widely enjoyed in the Guangdong region of China. Its main ingredients include Silkie chicken, American ginseng (Xi Yang Shen), fresh coconut, and often goji berries or Chinese yam, creating a nourishing soup known for its excellent nutritional balance and restorative properties. To maximize the unique flavors and health benefits of each ingredient, seasonings such as tofu or strong spices are used sparingly, allowing the aroma and sweetness of coconut and medicinal herbs to stand out. This dish is served not only as home cooking but also at Cantonese restaurants and medicinal cuisine specialists. In recent years, it has become popular in other parts of China, such as Beijing, as well as among overseas Chinese communities in Southeast Asia.
- Taste Rating
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My first impression of the soup was its sweetness and the presence of a chicken-broth flavor. The soup itself was very simple with no unpleasant tastes at all. The silkie chicken was quite tough and dry, and if I didn't eat it with the soup, it felt a bit scratchy going down my throat. The addition of goji berries and yam made it very nutritious. Since it's a medicinal dish, perhaps it's best not to expect too much from the taste.
- Price
- 58 Yuan Renminbi
- Meal Date
- 9/27/2025
- Food Travel Log
- Whole coconut Silkie chicken soup?
I was curious and ordered it in Beijing. The soup had a sweetness from the coconut, but it was a shame that the pitch-black Silkie chicken was a bit dry. With goji berries and Chinese yam, it was packed with nutrients. Apparently, it's a type of Cantonese medicinal cuisine, and it definitely tasted healthy. I also had some beer with it, but I consider that my own kind of medicine, so it's fine.
AI Gourmet Analysis
Overview
Xiyangshen Yazi Dun Wuji (American Ginseng and Coconut Silkie Chicken Soup) is one of the representative traditional medicinal dishes of China. It is mainly classified under Cantonese cuisine or Cantonese medicinal cuisine and is often consumed for tonifying vitality and regulating overall health. Unique ingredients such as silkie chicken (Wu Gu Ji, also known as silky fowl with black skin), coconut, American ginseng, as well as goji berries and yam, are commonly used in this dish.
Origins and Development
This dish finds its roots in the medicinal culinary culture based in Guangdong province, grounded in East Asian medical insights that advocate maximizing the natural power of ingredients. In particular, silkie chicken has appeared in Chinese materia medica literature since before the common era for its high medicinal value. Similarly, American ginseng was introduced from North America to China during the Qing dynasty and has been highly valued for its tonic properties and nourishing the "yin." The use of coconut is characteristic of tropical and subtropical southern China, imparting a rich natural sweetness and playing a crucial role in forming the soup’s overall character.
Key Features
The main characteristics of this dish are as follows:
- Silkie Chicken: Compared to regular chicken, it has black skin and bones, is rich in collagen and amino acids, and is believed in East Asia to promote vitality, beauty, and recovery from fatigue.
- Coconut: Often used as the serving vessel itself, the sweetness and aroma of the flesh infuse into the soup during heating. Its tropical flavor and gentle sweetness bring a refined taste to the dish overall.
- American Ginseng: Unlike Asian ginseng, it is considered "cool" in nature and is expected to help recovery from fatigue and dissipate excess internal heat. As such, this medicinal cuisine is also suited to modern health concerns such as maintaining skin health and boosting immunity.
- Medicinal Elements: The addition of traditional tonic ingredients such as goji berries and yam emphasizes the importance of balancing nourishment and harmony within the body.
Preparation and Serving Methods
First, the silkie chicken is roughly chopped, and after being prepped, it is placed inside a coconut shell used as a bowl, along with American ginseng, goji berries, yam, and other ingredients. Water, sometimes ham and a small amount of salt, are added, and then the whole is sealed and slowly simmered using the "dun" (double-boiling or long steaming) method. This technique produces a clear soup, removing undesirable animal odors and flavors while drawing out the natural umami and sweetness of each ingredient. The finished soup is often served in the individual coconut shell, making for a unique presentation, and is widely enjoyed from home cooking to upscale restaurants.
Nutrition and Health Aspects
Xiyangshen Yazi Dun Wuji is noted for its high nutritional value. Silkie chicken is low in fat, high in protein, and rich in collagen, making it suitable for modern health trends focused on beauty and muscle maintenance. Vitamins, minerals, and antioxidant compounds from American ginseng, goji berries, and yam also make this dish a significant nutritional source. Additionally, the medium-chain fatty acids and minerals from coconut contribute to its overall balanced nutritional profile among medicinal soups.
Regional and Cultural Significance
This dish is common in Guangdong province, Hong Kong, and among overseas Chinese communities in Southeast Asia. It is often cooked at home in response to seasonal or physical changes, for cold prevention, recovery, or postnatal care for women. In recent years, it has increasingly been offered at Chinese restaurants and health-oriented medicinal eateries, gaining popularity in urban areas as a type of "functional soup."
Remarks
The Xiyangshen Yazi Dun Wuji featured in this article is provided by the famous Beijing Chinese restaurant chain "Jindingxuan," serving as a representative example of how the traditional medicinal culinary culture of southern China has been accepted and adaptively incorporated even in a northern city like Beijing.