White Corn, Fresh Dendrobium, Goji Berry and Chicken Breast Soup

Why people make this soup

Corn comes in many wonderful varieties — yellow, purple, white, bi-colour, and even glutinous kinds. White jade corn (bai yu su mi) stands out for its fine texture and gentle sweetness; it is a little pricier than the standard yellow variety but worth seeking out when available. In Chinese food therapy, corn in general is associated with supporting urinary flow, aiding digestion, lowering blood pressure, and supporting healthy blood sugar — all reasons it appears regularly in food-therapy soups for people managing metabolic health concerns. When white corn is paired with fresh dendrobium (shi hu), which is prized for nourishing stomach fluid and clearing low-grade internal heat, and with goji berries for eye support, the result is a clean, genuinely pleasant soup that works as everyday family cooking.

Method

1. Husk the corn and cut each cob into 3–4 rounds.
2. Rinse and cut the dendrobium into short segments.
3. Soak goji berries briefly; rinse and drain.
4. Peel and chunk the carrot.
5. Blanch the chicken breast in boiling water for 2 minutes; discard the water and rinse.
6. Place all ingredients in a pot with 2.4 L of water.
7. Bring to a boil, then reduce to a gentle simmer.
8. Cook for 1.5 hours until the soup is naturally sweet and the corn is tender.
9. Serve with the soup and all the solid ingredients — eat the corn and chicken along with the broth.

Nourilo’s Tips

Any variety of corn works in this soup — yellow, bi-colour, or glutinous corn are all fine. The key benefit of white jade corn is its fine, tender flesh, but the food-therapy properties of corn are broadly shared across varieties. One caution: those who find themselves getting up frequently at night to urinate should enjoy this soup in moderation, as the diuretic nature of corn can be noticeable.