When the weather turns cold and rainy, nothing feels more comforting than a bowl of hot, aromatic chicken soup. Polygonum Multiflorum Black Chicken Soup is one of the most beloved fall and winter soups in Hong Kong households. It has a naturally sweet, rich and layered flavour, with a warm amber-coloured broth that feels soothing and grounding.
With our Polygonum Multiflorum (Fo-Ti), Black Bean & Conch Soup Mix, all you need to add is a black chicken and water. It’s an easy way to make a deeply nourishing homemade soup in your own kitchen — perfect for busy families in Canada.
This article shares the full recipe, step-by-step instructions, and a cooking video so you can enjoy this comforting seasonal soup with ease.
Why This Soup Is Perfect for Fall and Winter
Fall and winter in Canada can be dry, chilly and rainy for days at a time. A warm, flavourful chicken soup not only feels good physically, but also brings emotional comfort after a long day.
The pairing of Polygonum Multiflorum and black chicken is a classic in Hong Kong home cooking. The earthiness of the herb blends beautifully with:
- the aroma of black beans
- the natural umami from conch slices
- the gentle sweetness of red dates
- and the smooth texture of yam and beans
Together, they create a clean, balanced broth that is rich but never heavy.
For many Hong Kong families living abroad, this soup is more than just a meal — it brings back the familiar taste of home and fills the whole house with warmth.
What Makes Our Polygonum Multiflorum (Fo-Ti) Soup Mix Special
Our Polygonum Multiflorum (Fo-Ti), Black Bean & Conch Soup Mix uses carefully selected Hong Kong–style dried ingredients. Everything is pre-cleaned and ready to use — just give the ingredients a quick rinse before cooking.
The mix includes:
Prepared Polygonum Multiflorum Root, Black Beans, Conch Slices, Red Dates, and other classic nourishing dried ingredients.
When simmered, the broth becomes full-bodied, aromatic, and naturally sweet.
- Conch adds savoury depth
- Black beans enhance colour and aroma
- Polygonum Multiflorum brings earthy warmth
The flavours come together perfectly without requiring additional seasoning.
Polygonum Multiflorum Black Chicken Soup Recipe (Serves 3–4)
This recipe is simple and beginner-friendly. With just one soup mix and one chicken, you can make a delicious, warming fall/winter soup for the whole family.
Ingredients
- Half a black chicken (cut into large pieces)
- 1 pack Polygonum Multiflorum, Black Bean & Conch Soup Mix
- Approximately 1.2L water
- 2–3 slices ginger (optional)
Instructions
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Step 1: Blanch the black chicken for a clearer broth
Bring a pot of water to a boil. Add the chicken pieces and boil for 2–3 minutes until impurities rise to the surface. Remove and rinse under cold water. This step helps produce a clean and refined soup. -
Step 2: Rinse the soup mix
Open the soup pack and quickly rinse the dried ingredients. No soaking or extra preparation is needed. -
Step 3: Combine everything in an Instant Pot
Place the blanched chicken into instant pot. Add all the ingredients from the soup mix and pour in about 1.2L of water. Add ginger if you prefer a warmer flavour. -
Step 4: Cook on Instant Pot Soup Mode for 1 Hour
Close the lid and set the Instant Pot to Soup mode for 1 hour. Once it starts cooking, the pressure and consistent heat help extract flavour quickly, producing a rich, full-bodied broth. Allow natural pressure release for the best clarity and aroma. Learn how to use the Instant Pot to make soup easily with simple, beginner-friendly tips.
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Step 5: Adjust seasoning (optional)
Traditional Hong Kong Chinese soups rely mostly on the natural flavours of the ingredients. Taste the soup at the end and add a pinch of salt only if desired. -
Step 6: Serve warm
Enjoy the soup on its own or with rice. The beans soak up the broth beautifully, and the chicken becomes tender and flavourful — a truly comforting fall and winter dish.
Why We Recommend Using Black Chicken
Black chicken is a favourite in Hong Kong–style soup culture. Its meat is tender and flavourful, and it withstands long simmering without becoming tough. Compared to regular chicken, the broth from black chicken is richer, deeper and more aromatic.
When combined with Polygonum Multiflorum, black beans, conch slices, yam and red dates, the result is a smooth, balanced broth with savoury, earthy and slightly sweet notes. It’s ideal for cold-weather cooking or whenever you want something warm and soothing.
Video Demonstration: How to Make This Warm and Comforting Soup
If you prefer learning visually, you can follow our step-by-step video. The video shows:
- Soup mix opening and ingredient overview
- How to blanch and rinse the chicken
- Tips for cooking the chicken soup using the InstantPot
This makes it easier to follow the recipe and ensures great results even for beginners.
Make It at Home — Shop Our Polygonum Multiflorum Soup Mix
Want to make this soup at home? Shop our Polygonum Multiflorum, Black Bean & Conch Soup Mix now.
Our easy soup mixes are prepared in a licensed commercial kitchen in Canada, vacuum-packed for freshness, and ready to use. With just one chicken and a pot of water, you can enjoy a nourishing bowl of warm soup at home — perfect for fall and winter.
