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Chicken & Daikon Soup (Rice Cooker Recipe)

   

Chicken & Daikon Soup Recipe

I do own a slow cooker but I have been reluctant to use it for Chinese soups because it takes a long time for the water to boil, and it will almost never boil if I do not add hot water. Now I finally found a new and good way to cook soups. Best of all, the soup keeps warm all the way till dinner time and doesn’t occupy additional space on my limited kitchen counter top.

Chicken & Daikon Soup Recipe

The result is soup that has been deeply simmered with a rich taste - just like it has been slow cooked but in a much shorter time (thanks to the rice cooker).

Serves: 2-3

Prep Time: 10 mins

Cook Time: 3 hrs

Ingredients

  • 500g chicken skin removed & chopped to smaller pieces(I use 3 large chicken drumsticks, you can also use half chicken or chicken thighs)
  • 1 litre of water
  • 5 slices of ginger
  • 1 daikon (white radish/白萝卜) about 300g, peeled and cut to large chunks
  • 8 shiitake mushrooms stems removed
  • 1 tbsp wolfberries soaked in water until puffy; drained
  • 3 dried scallops
  • salt to taste

Tools Needed

  • A basic "keep warm/cook" electronic rice cooker

Directions

  1. Add water to the rice cooker pot, set to "Cook'. When the water boils, add chicken in the rice cooker for 5-8 minutes with the rice cooker covered and discard the first change of cooking liquid. Set aside blanched chicken pieces.
  2. Add 1 litre of water to the rice cooker pot, cover and set to 'Cook'.
  3. When the water boils, add chicken, daikon, mushrooms, dried scallops and ginger. Cover the rice cooker and return to a boil. I leave the soup in the 'Cook' mode for about 45 minutes.
  4. Switch the rice cooker to 'Warm' and allow to simmer for at least another 1-2 hours. 15 to 30 minutes before serving the soup, add the soaked wolfberries. Add salt to taste.

Adapted from The Everything Rice Cooker Cookbook by Tay Hui Leng

                                           

Leave a Comment





67 Responses to “Chicken & Daikon Soup (Rice Cooker Recipe)”

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  1. Ros — November 8, 2013 @ 1:50 pm

    Hi, I notice that when you cook chicken, you always discard the first cooking liquid. (After the water with chicken is boiled, u discard this water, fill up pot with fresh water, can start cooking proper). Why is it so?
    And sometimes u blanch ( which I think is just pouring boiling water to the chicken). Are these two methods interchangeable?
    If its to get rid is the dirty particles, do we need to use the same method when handling pork?
    Thanks in advance.. Learning how to cook, so a lot of questions..
    But yr website is great! Very detailed!!
    Oh one more thing.. Is Chinese wine 花调酒?

    Reply

    • wiffy replied: — November 13th, 2013 @ 11:11 am

      This process of “blanching” the meat before the actual cooking remove the scum and dirty bits so that you can get clear soup later. Alternatively, you can cook the soup first, then skim off the top layer with a skimmer (I prefer the former method).

      No, I don’t blanch chicken by just pouring hot water on it, as it’s not enough to remove the scum, and doing so will cause a weird smell as the meat will only be so slightly cooked. I blanch by simply boiling for about 3-5 mins. Same for pork.

      In my recipe, Chinese wine is indicated as Hua Tiao (花调)/Shao Hsing.

      Reply

  2. xiuhui — April 17, 2014 @ 10:24 pm

    Hi. What ingredient can i replaced for dried scallop? Im currently in taiwan and i couldnt find any place selling dried scallop. And also there’s no dark say sauce. I dunno what sauce to replace dark soy sauce for ur sesame oil chicken.
    Pls help. Thanks

    Reply

    • wiffy replied: — April 20th, 2014 @ 11:00 pm

      the dried scallop only helps to sweeten the soup. Feel free to omit or to add an additional piece of chicken bone if you like. You can omit the dark soy sauce for the sesame oil chicken, just use light soy sauce. The dark soy gives it a darker colour and slightly sweeter taste.

      Reply

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