The brain, while accounting for only 2% of body weight, consumes up to 20% of total glucose and energy. During prolonged mental work, the body requires a stable supply of nutrients to recover the nervous system without overloading the digestive system.

Vu Nhat Thong, a chef at Eric Cooking Class Center, stated that "four-gods" pigeon soup (Tu Than Thang) is an East Asian medicinal dish highly valued for its nerve-calming effects.

The combination of Chinese yam, lotus seeds, poria, and fox nuts is blended according to the philosophy of "nourishing without stagnation," helping to nourish the heart, calm the mind, and improve sleep.

Pigeon meat is rich in protein, iron, and B vitamins, which help maintain neural function and synthesize neurotransmitters. Chinese yam and lotus seeds provide a source of complex carbohydrates, slowly releasing glucose to the brain and preventing blood sugar drops. Additionally, collagen from chicken feet, when hydrolyzed into gelatin, helps make the soup smooth and thick.

"Four-gods" pigeon soup. Photo: Sohu.

The recipe for two servings includes: 500 g cleaned pigeon, 200 g fresh chicken feet, 30 g dried Chinese yam, 30 g dried lotus seeds (core removed), 20 g poria, 20 g fox nuts, 10 g goji berries, 20 g sliced fresh ginger, 30 g scallions, 20 ml cooking wine, 2 liters purified water, and 8 g fine salt.

Four preparation steps:

Soak the herbs: Rinse thoroughly the Chinese yam, lotus seeds, poria, and fox nuts, then soak them in warm water for 15 minutes to soften the ingredients.

Blanch meat from cold water: Remove claws from chicken feet; cut pigeon into pieces or leave whole. Place the meat in a pot with one liter of cold water, 10 g sliced ginger, 30 g scallions, and 20 ml cooking wine. Bring to a medium boil until gray foam appears, then skim it off and rinse the meat with warm water. Starting from cold water allows excess protein and blood to gradually release; if added to boiling water, the meat's surface will contract, trapping impurities.

Simmer for 90 minutes: Transfer the blanched meat to a ceramic or porcelain pot, add the soaked herbs, the remaining 10 g ginger, and 2 liters of boiling water. Once it boils vigorously, reduce the heat to the lowest setting, cover tightly, and maintain a temperature around 95 degrees C for 90 minutes. This temperature ensures the lotus seeds and Chinese yam become tender without disintegrating, resulting in a clear and subtly sweet broth.

Add goji berries and season: Add 10 g goji berries and 8 g salt to the pot, simmer for another 5 minutes, then turn off the heat. Goji berries are heat-sensitive, so they should only be added at the end. Season lightly for easier digestion.

Individuals with frequent insomnia can retain a small portion of the lotus seed core or add 15 g red dates and 5 g dong quai (Angelica sinensis) to enhance the calming effects. If pigeon is unavailable, one can substitute with 600 g black chicken, keeping the preparation process and simmering time unchanged.

Bao Nhien