Goji Berry and Wolfberry Root (Di Gu Pi) Chicken Soup

Why people make this soup

Wolfberry root bark (di gu pi) is the root of the same plant that produces goji berries, but its properties are quite different — where goji berries are warming and nourishing, the root bark is cooling and clearing. It is traditionally used to address what Chinese medicine calls “yin deficiency with heat” — a pattern common in menopausal women where deficient cooling leads to hot flushes, night sweats, mental agitation, and persistent tiredness. Paired with goji berries, which tonify the liver and kidneys and support vision, and simmered with chicken breast for mild protein nourishment, this is a gentle everyday soup with a pleasant, slightly sweet and mellow bitter taste.

Method

1. Rinse the fresh wolfberry root thoroughly under running water.
2. Rinse goji berries and soak briefly.
3. Blanch chicken breast in boiling water for 2 minutes; drain and rinse.
4. Place all ingredients in a pot with 1.8 L of water.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cook for about 1 hour until reduced to approximately 900 ml.
7. Serve warm. The soup has a pleasant mellow sweetness with a mild bitter undertone.

Nourilo’s Tips

This soup has a lightly sweet, mildly bitter and aromatic flavour — pleasant to most palates. It is suitable for the whole family and is particularly supportive for people with high blood pressure or diabetes. If you cannot find fresh wolfberry root, use dried root bark (di gu pi, available at Chinese herbal pharmacies) — about 40 g (38 g) is sufficient. Children with G6PD deficiency (favism) can safely drink this soup; simply add two honey dates to soften the bitterness.