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.
01Ingredients
- 800g Chicken thigh
- 400g Fresh corn cobs
- 100g Fresh spring ginger
- 30g Dried goji berries
- 8 cups Water
- 2tsp Salt
- 1tsp Sesame oil
Nutrition (per serving)285kcal
- Protein28.5g
- Carbs12.8g
- Fat13.2g
Fiber 1.8 gSodium 1185 mg
02Steps
- Blanch chicken thigh in boiling water for 2 minutes, then rinse under cold water to remove impurities. Drain well.
- Cut corn cobs into 2-inch segments. Slice spring ginger into thin rounds, keeping skin on for better flavour.
- Bring water to a boil in a large pot. Add blanched chicken, corn cobs, and spring ginger.
- Bring to a rolling boil, then reduce heat to medium-low. Simmer for 35 minutes uncovered to allow flavours to develop.
- Add dried goji berries and salt. Stir well and continue simmering for another 5 minutes.
- Taste and adjust seasoning as needed. Drizzle with sesame oil just before serving.
- Ladle soup into bowls and serve hot. Each serving should include chicken, corn pieces, ginger slices, and goji berries.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.