Chinese White Radish Soup 白萝卜胡椒汤
Chinese White Radish Soup is one of the favourite soup my family enjoys. The star of this soup is white radish, also known as Daikon or chinese radish. My family’s version always comes with a handful of lightly crushed white peppercorn. This delicous soup is also believed to have detoxifying properties for the digestive system.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 grams chicken whole leg (skinned and cut into pieces)
- 1 white radish (200 grams)
- 8 red dates (soak to soften)
- 1 tbsp white peppercorns (whole, lightly crushed)
- 1 tbsp goji berries ((chinese wolfberries), soaked in cold water till plump)
- 1500 ml water (6 cups)
- 1 tsp salt (to taste)
Instructions
- 1
Preparing Ingredients:
- 2
Have ready all ingredients to make the soup.
- 3
First, peel the chinese white radish with vegetable peeler first, trim and discard the tip and end. Then cut into chunks and set aside.
- 4
Wash the chicken meat, trimming away excess fat and then chop into smaller pieces. Blanch the chicken pieces in a pot of boiling water to remove the scum. Set the chicken pieces aside.
- 5
Next, rinse the red dates cleaned with water. Use a small pairing knife to create a few slits around the edge on one end of the red dates. This helps to release flavour and nutrients into the soup.
- 6
Then rinse and soak dried goji berries in water for a few minutes until they've softened. Drained and set aside.
- 7
Lastly, lightly crush white peppercorns and set aside. And we are ready to cook the soup.
- 8
Cooking White Radish Soup:
- 9
Heat up enough water for the soup, about 6 cups.
- 10
When water is boiling, add the chicken pieces, chunks of radish, red dates and rehydrated goji berries.
- 11
Lastly add in lightly crushed whole white peppercorns. Bring to a rapid boil. Leave to boil for about 15 minutes. Then cover, turn the heat down to low and let simmer for about 2 hours.
- 12
Simmer until the chicken meat turns tender and the soup is reduced to about 5 cups. Then season with salt to taste. Stir to mix well. Turn the heat back up and bring the soup to a boil before turning off the heat. And we are done!
- 13
Serve the soup hot in serving bowl and Enjoy!