Spring Ginger Corn Chicken Soup with Goji 春薑玉米雞湯杞子

A light and nourishing Cantonese soup featuring tender chicken with fresh spring ginger, sweet corn, and nutritious goji berries. The spring ginger provides a gentle warmth and aromatic quality, while the corn adds natural sweetness. This soup is traditionally enjoyed during spring for its balancing properties and delicate flavour profile.

Nutrition (per serving)

Ingredients

• 800g Chicken thigh
• 400g Fresh corn cobs
• 100g Fresh spring ginger
• 30g Dried goji berries
• 8 cups Water
• 2tsp Salt
• 1tsp Sesame oil

Steps

1. Blanch chicken thigh in boiling water for 2 minutes, then rinse under cold water to remove impurities. Drain well.
2. Cut corn cobs into 2-inch segments. Slice spring ginger into thin rounds, keeping skin on for better flavour.
3. Bring water to a boil in a large pot. Add blanched chicken, corn cobs, and spring ginger.
4. Bring to a rolling boil, then reduce heat to medium-low. Simmer for 35 minutes uncovered to allow flavours to develop.
5. Add dried goji berries and salt. Stir well and continue simmering for another 5 minutes.
6. Taste and adjust seasoning as needed. Drizzle with sesame oil just before serving.
7. Ladle soup into bowls and serve hot. Each serving should include chicken, corn pieces, ginger slices, and goji berries.

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