Job's Tears and Chicken Broth (Ying Mi Ji Rou Geng)

Why people make this dish

Parents often ask Nourilo: my child won’t eat, is too light for their age, and catches every cold that goes around — what can I do? The answer is rarely a single magic ingredient. Building a child’s constitution takes patience: regular mealtimes, gentle encouragement around vegetables, and nutritious, easy-to-digest food. This Job’s tears and chicken broth is a good place to start. Nourilo came across it on television and was taken by how practical it is — coix seeds form a naturally silky, porridge-like base; diced chicken adds protein; green peas or corn and goji berries make it colourful and appealing. It is mild, warming, and easy on a small stomach.

Method

1. Dice the chicken into small cubes, removing the skin. Marinate with a pinch of salt and a little potato starch for 30 minutes.
2. Soak the Job’s tears in cold water for at least 2 hours. Rinse the goji berries briefly.
3. Add the soaked Job’s tears to a pot with 900 ml of fresh water. Bring to a boil and cook for about 20 minutes until the seeds are soft and the liquid is slightly thickened.
4. Blanch the diced chicken briefly in a separate pot of water with the ginger and spring onion — just until cooked through. Remove and add to the Job’s tears broth.
5. Add the green peas and corn kernels. Mix potato starch with a little cold water and stir into the broth to thicken to a smooth, silky consistency.
6. Stir in the goji berries. Bring back to a boil, adjust seasoning, and serve warm.

Nourilo’s Tips

If green peas and corn are not available or your child refuses them, finely chopped leafy greens like choy sum or kai lan work just as well. The goal is to gently introduce vegetables in a form the child will accept — hidden in a broth they enjoy. For children who are very picky, start with a small amount of vegetables mixed in and slowly increase over time. Patience and encouragement matter more than any single ingredient.