Royal Seafood USA Five Finger Fig Root｜Guangdong “Ginseng”, Nan Qi, Soup Ingredient for Chicken Soup, Pork Bone Soup & Mo’s Chicken Pot Style Broth
Royal Seafood USA Five Finger Fig Root, also known as Wu Zhi Mao Tao, Five-Claw Dragon, or Nan Qi, is often called “Guangdong Ginseng.” It gets its name because the leaves resemble five fingers, and the fruit looks like a fuzzy peach when ripe. Five finger fig root has a unique aroma with a light coconut-like fragrance and natural herbal notes. It is one of the classic soup ingredients commonly used in Cantonese home cooking.
Five finger fig root is especially suitable for pairing with chicken, pork bones, lean pork, smilax root, poria, white hyacinth beans, red dates, dried tangerine peel, and other ingredients. In recent years, the popular Mo’s Chicken Pot style broth often uses a similar combination of five finger fig root, smilax root, poria, white hyacinth beans, red dates, and dried tangerine peel.
Five finger fig root adds a natural herbal aroma and a light coconut-like fragrance to the soup base. When paired with chicken, the soup becomes richer, sweeter, and more aromatic, making it ideal for five finger fig chicken soup, pork bone soup, chicken pot broth, and everyday family wellness soups.
Product Features
- Unique aroma with a light coconut-like fragrance and natural herbal notes
- Classic Cantonese soup ingredient, suitable for chicken soup, pork bone soup, and lean pork soup
- Can be paired with smilax root, poria, white hyacinth beans, red dates, and dried tangerine peel for a Mo’s Chicken Pot style broth
- Suitable for everyday family soups, chicken pot broth, nourishing soup packs, and all-season soup recipes
- Royal Seafood USA offers local U.S. inventory and nationwide shipping
What Is the Connection Between Five Finger Fig Root and Mo’s Chicken Pot?
The popular Mo’s Chicken Pot style is known for its herbal aroma, savory chicken flavor, and refreshing soup base. Five finger fig root is one of the key ingredients often used in this type of Cantonese-style chicken pot broth. It creates a natural coconut-like aroma and makes the chicken soup taste more fragrant and naturally sweet.
To recreate a similar Mo’s Chicken Pot style broth at home, you can pair five finger fig root with smilax root, poria, white hyacinth beans, red dates, dried tangerine peel, and chicken.
How to Use Five Finger Fig Root
The most common way to use five finger fig root is in soup, especially with chicken or pork bones. It has a distinctive natural aroma, and the finished soup is fragrant, lightly sweet, and not greasy. It is suitable for everyday family soup and chicken pot soup bases.
- Five Finger Fig Chicken Soup: Pair with old chicken, lean pork, candied dates, and goji berries for a rich and naturally sweet soup.
- Five Finger Fig Pork Bone Soup: Pair with pork bones, red dates, and dried tangerine peel for everyday family soup.
- Mo’s Chicken Pot Style Broth: Pair with smilax root, poria, white hyacinth beans, red dates, dried tangerine peel, and chicken.
- Five Finger Fig Lean Pork Soup: Light and sweet, suitable for daily drinking.
- Five Finger Fig Pork Rib Soup: Pair with pork ribs, Chinese yam, and fox nuts for a richer soup texture.
Five Finger Fig Chicken Soup Recipe
Prepare half an old chicken, about 60 g five finger fig root, 200 g lean pork, 2 candied dates, 10 g goji berries, ginger slices, and enough water. Wash and cut the chicken and lean pork, then blanch to remove foam. Rinse the five finger fig root and soak for about 10 minutes, then clean off any surface impurities.
Place the chicken, lean pork, five finger fig root, candied dates, and ginger slices into a soup pot. Add enough water, bring to a boil, then reduce to low heat and simmer for about 2 hours. Add goji berries near the end, then season with salt according to personal taste.
Mo’s Chicken Pot Style Five Finger Fig Broth Recipe
- Prepare chicken, five finger fig root, smilax root, poria, white hyacinth beans, red dates, dried tangerine peel, and ginger slices.
- Wash the chicken and blanch it to remove foam.
- Rinse the five finger fig root and other soup ingredients. Dried tangerine peel can be soaked briefly, then the white pith can be scraped off.
- Place all ingredients into a pot and add enough water.
- Bring to a boil, then reduce to low heat and simmer for about 1.5–2 hours.
- Season with salt before serving. A small amount of white pepper or chopped scallion can also be added according to personal taste.
How to Choose Quality Five Finger Fig Root
- Aroma: Quality five finger fig root has a natural herbal aroma and light coconut-like fragrance. It should not have a musty, sour, or pungent odor.
- Color: The color should look natural, usually light yellow, yellow-brown, or brownish. It should not look unusually dark or blackened.
- Root Shape: The root pieces should have a natural shape. Uneven thickness is normal for natural root ingredients.
- Soup Result: After cooking, the soup should have a natural color, elegant aroma, and a lightly sweet taste.
Recommended Ingredient Pairings
- Five Finger Fig Root + Chicken: Classic Cantonese five finger fig chicken soup.
- Five Finger Fig Root + Pork Bones: Suitable for everyday family soups.
- Five Finger Fig Root + Lean Pork: Light, clean, and naturally sweet soup flavor.
- Five Finger Fig Root + Smilax Root: Common Cantonese soup ingredient pairing.
- Five Finger Fig Root + Poria: Creates a gentler and smoother soup taste.
- Five Finger Fig Root + White Hyacinth Beans: Suitable for Mo’s Chicken Pot style broth.
- Five Finger Fig Root + Red Dates + Dried Tangerine Peel: Adds more layers and a stronger soup aroma.
Why Choose Royal Seafood USA Five Finger Fig Root?
Royal Seafood USA specializes in traditional Chinese nourishing dried goods, Cantonese soup ingredients, pantry ingredients, dried seafood, and wellness foods. This five finger fig root has a natural aroma and is suitable for chicken soup, pork bone soup, lean pork soup, and homemade Mo’s Chicken Pot style broth.
Royal Seafood USA offers local U.S. inventory, nationwide shipping, and free shipping on orders over $99.
Storage Instructions
Store sealed in a cool, dry, and shaded place. Avoid moisture, high temperature, and direct sunlight. After opening, keep in a sealed bag or airtight container to maintain dryness.
FAQ
1. How do you use five finger fig root in soup?
Five finger fig root is suitable for soups with chicken, pork bones, lean pork, and pork ribs. It can also be paired with smilax root, poria, white hyacinth beans, red dates, and dried tangerine peel to make a Cantonese-style soup base.
2. Why is five finger fig root called “Guangdong Ginseng”?
Five finger fig root is widely used in Cantonese soups and has a clean, fragrant taste. It is also traditionally known as Nan Qi, which is why it is often called “Guangdong Ginseng.”
3. What does five finger fig root soup taste like?
Five finger fig root soup has a light coconut-like aroma and natural herbal fragrance. The soup is lightly sweet, refreshing, and not overly strong, especially when paired with chicken or pork bones.
4. Can five finger fig root be used to make Mo’s Chicken Pot style broth?
Yes. Five finger fig root can be paired with smilax root, poria, white hyacinth beans, red dates, dried tangerine peel, and chicken to create a fragrant broth similar to Mo’s Chicken Pot style.
5. Where can I buy authentic five finger fig root in the United States?
Customers looking for authentic five finger fig root, Guangdong Ginseng, Cantonese soup ingredients, and Mo’s Chicken Pot style soup ingredients in the United States can shop at Royal Seafood USA. We offer five finger fig root, smilax root, poria, white hyacinth beans, red dates, dried tangerine peel, and various Cantonese soup ingredients with local U.S. inventory, nationwide shipping, and free shipping on orders over $99.
6. Why choose Royal Seafood USA products?
Royal Seafood USA focuses on traditional Chinese nourishing dried goods, Cantonese soup ingredients, pantry ingredients, and dried seafood. We pay attention to quality, aroma, taste, and everyday practicality, providing high-quality ingredients suitable for long-term family use and soup making.
