Asian pear & tai zi shen chicken soup with broccoli
A clear, gently sweet chicken soup with Asian pear and tai zi shen, plus blanched broccoli — mild and low-allergen for pollen season.
- 1 hr 25 min
- Serves 3
- Simmer
- Easy
Why it suits you: Sensitive types often get hay fever, an itchy nose and a dry throat in spring. This simple, low-allergen meal uses pear to soothe the throat, while tai zi shen and chicken gently build qi through the warm-cold swings of Awakening of Insects.
Method
Prep 15 min · Cook 70 min- 1Trim the skin and fat off the chicken, start it in cold water, boil for 3 minutes, then drain and rinse. Rinse the tai zi shen and soak for 10 minutes.
- 2Wash the pears, then core them and cut into large pieces, skin on.
- 3Bring 2 litres of water to the boil, add the chicken, pears, tai zi shen, red dates and ginger, boil hard for 10 minutes, then simmer gently for 1 hour. Salt just before serving.
- 4While the soup simmers, cut the broccoli into small florets, soak in lightly salted water for 10 minutes and rinse, then blanch for 2 minutes and season with a pinch of salt.
- 5Lift out the chicken to eat as a dish, with the soup, broccoli and rice.
Cautions
- Leave out the tai zi shen during a cold or fever, and add it back once you are well.
Chef's tips
- Skin the chicken before cooking for a clear, non-greasy soup; pears cooked in their skins are more moistening, so wash them well.
- A thermal cooker works too: boil the soup for 15 minutes, then seal it in the outer pot for 2–3 hours.
The TCM view
Tai zi shen is sweet, slightly bitter and neutral; it builds qi, supports digestion and moistens the lungs without drying. Asian pear is sweet and cool and soothes the lungs and throat; chicken is sweet and warm and builds qi; red dates are sweet and warm and settle the middle. Chicken and dates balance the cool pear, building resistance without overheating.
