Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 110 g skinless chicken breast (cubed)110g
Vegetables· 1
- 8 g ginger (sliced)8g
Spices· 3
- 4 g chicken stock cube (about ½)(staple)4g
- a pinch of white pepper(staple)1g
- pinch of salt(staple)2g
Fruit· 2
- 6 g goji berries (about 1 tbsp)6g
- 10 g red dates (about 4)10g
Cube the chicken breast, bring it to a boil from cold water, skim off the foam, then lift it out and rinse under clean water.
Why? Blanching and skimming removes blood and impurities so the broth turns out clear instead of cloudy — a cleaner fix than masking it with oil.Tip: Skim the foam the moment the water boils; wait too long and it disperses back into the soup.
Next up:Tear open the red dates and remove the pits, then add them with the ginger slices and chicken to the pot with about 600 ml of water.
Tear open the red dates and remove the pits, then add them with the ginger slices and chicken to the pot with about 600 ml of water.
Why? Torn, pitted red dates release more natural sweetness, and ginger warms the soup while cutting any gamey note — seasoning from the ingredients themselves means no extra sugar or oil.Next up:Bring to a boil, lower to a gentle simmer, add the half stock cube, cover and let it cook for 18 minutes.
- 18 min · hands-free
Bring to a boil, lower to a gentle simmer, add the half stock cube, cover and let it cook for 18 minutes.
Why? A slow simmer coaxes the chicken's savouriness into the broth; using just half a stock cube to lift it keeps the sodium at half of a full cube.Watch out: Stock cubes already contain salt — taste before adding any more so it doesn't turn too salty.18:00Next up:Two minutes before turning off the heat, scatter in the wolfberries, season with white pepper and a little salt, and serve.
Two minutes before turning off the heat, scatter in the wolfberries, season with white pepper and a little salt, and serve.
Why? Wolfberries go in last — long boiling turns them sour and mushy, so adding them late keeps their gentle sweetness, colour and nutrients intact.Tip: Round it into a full meal with a side of steamed greens or half a bowl of brown rice.