Astragalus and Wolfberry Chicken Soup (Liquidised) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 90 minutes | Easy

Astragalus and wolfberry chicken soup (北芪杞子雞湯, bak kei gei ji gai tong) is one of Hong Kong’s most enduring 老火湯 — slow-simmered restorative soups that form the backbone of Cantonese wellness culture. Astragalus root (北芪, huang qi) is among the most widely used herbs in traditional Chinese medicine, prized for its reputed ability to tonify wei qi (defensive energy) and support immune function. Wolfberries (枸杞, goji berries) contribute sweetness, antioxidants, and a vivid golden hue to the broth. In traditional households and Hong Kong cha chaan tengs alike, this soup is slow-simmered for 1.5 to 2 hours until the broth runs a deep amber and the kitchen fills with a warm, earthy, slightly sweet aroma. For individuals on IDDSI Level 3 Liquidised diets, the whole chicken pieces, astragalus root segments, and wolfberries all present choking risks. This adaptation preserves the full flavour profile of the original 老火湯 by simmering all the aromatics together, then straining the broth completely to yield a smooth, particle-free flowing liquid that meets Level 3 requirements.

Ingredients (3–4 servings)

• 400g chicken (bone-in thigh or drumstick; skin removed to reduce surface fat)
• 30g dried astragalus root slices / bei qi / huang qi (available from Chinese herbalists)
• 20g dried wolfberries / goji berries (rinse before use)
• 6 dried red dates / jujubes (stoned; adds mild sweetness to balance the herb)
• 1 litre water
• 4 thin slices fresh ginger
• 1/2 tsp fine sea salt (adjust to taste after straining)
• 1 tsp Shaoxing rice wine (optional; adds depth — omit if alcohol-restricted)

Method

1. Rinse astragalus root slices, wolfberries, and stoned red dates under cold water. Blanch chicken pieces in boiling water for 3 minutes, drain, and rinse away any foam.
2. Combine blanched chicken, astragalus, red dates, ginger slices, and 1 litre of cold water in a heavy saucepan or clay pot. Bring to the boil over high heat, skimming any remaining foam.
3. Reduce to a gentle simmer. Add Shaoxing wine if using. Cover and simmer over low heat for 75–90 minutes. Add wolfberries in the final 10 minutes to preserve their colour and sweetness.
4. Remove from heat. Add salt and stir. Let cool for 5 minutes.
5. Pour the entire contents through a fine-mesh sieve set over a clean saucepan. Discard all solids — chicken pieces, astragalus root, red date skins, wolfberries, ginger. No fibrous, particulate, or solid material should remain in the final broth.
6. If small particles remain visible, pour the broth through a second time using a finer sieve or muslin cloth.
7. Taste and adjust salt. Confirm texture: the broth should flow freely and continuously from a tilted spoon with no particles detectable.
8. Serve warm at 50–60°C.

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Tilt a loaded spoon — the strained broth should flow slowly and continuously, leaving a thin film on the back of the spoon. Using the IDDSI syringe test at 45 degrees, 1–10ml should be expelled over 10 seconds. The liquid must be completely free of herbal fibre, chicken fragments, wolfberry skin, or any particulate matter.

Particle-free confirmation: Rub a small amount between clean dry fingertips — there must be no gritty, fibrous, or gelatinous particles. If any texture is detected, strain a second time through muslin.

Safety Notes

⚠️ Complete straining is mandatory — astragalus root fibres and wolfberry skins are Level 7 solid foods even after extended simmering. Chicken fragments, however small, present a significant choking and aspiration risk for Level 3 Liquidised diets. Every solid must be removed before serving.

⚠️ Herb sourcing — confirm quality — dried astragalus from reputable Chinese herbalists or licensed TCM pharmacies is preferred. Pre-packaged herb soup sets (老火湯包) are acceptable if all solid remnants are fully strained out.

⚠️ Serving temperature — confirm below 60°C before serving. Dysphagia is frequently accompanied by reduced oral thermal sensation, increasing scalding risk.

⚠️ Salt content — assess sodium intake if the individual is on a low-sodium diet or taking blood pressure medications. Reduce salt and date quantity accordingly.

Sourcing in Hong Kong

• Dried astragalus (北芪 / 黃芪): Chinese herbalists (中藥材舖) in wet markets and on Bonham Strand West (上環); also available pre-sliced in supermarket dried goods sections; choose pale yellow, flat slices with a clean, slightly sweet aroma
• Wolfberries (枸杞): Supermarkets (PARKnSHOP, Wellcome) and herbalists; Ningxia-origin goji berries are preferred for consistent quality; confirm they are free of artificial colouring
• Stoned red dates: Supermarket dried goods aisle or herbalists; large Xinjiang red dates pre-stoned for convenience and safety

Nutrition

Approximately 40–55 kcal per serving (200ml strained broth), 2–4g protein retained in solution. The strained broth carries water-soluble compounds from astragalus including polysaccharides (astragalans) associated with immune modulation in traditional practice; wolfberry contributes zeaxanthin, betaine, and vitamin C leached into the liquid. For elderly individuals with reduced appetite or post-illness fatigue, this warm aromatic broth provides accessible micronutrients and is typically well-accepted due to its familiar comforting flavour.

Cultural Note

北芪杞子雞湯 is a cornerstone of Hong Kong home cooking — the 老火湯 (slow fire soup) tradition in which aromatic herbs and protein are simmered for hours to produce a nourishing, restorative broth. This practice is not merely culinary but deeply embedded in Cantonese wellness philosophy, where the soup embodies the concept of “food as medicine” (藥食同源). For elderly residents in care settings, the aroma of a slowly simmering herb broth carries profound associations with home, family care, and vitality. Serving a Level 3-compliant version maintains this connection, allowing individuals with dysphagia to participate in a shared cultural practice rather than being excluded from it.