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Chicken & Daikon Soup (Rice Cooker Recipe)
Last week, I had the great pleasure of meeting tigerfish from teczcape when she came back to Singapore for a few days. Tigerfish recently published a cookbook, The Everything Rice Cooker Cookbook, and I was so happy to receive a signed copy from her. Prior to tigerfish’s cookbook, the only thing I know how to cook in the rice cooker is … rice! In this recipe, the rice cooker is successfully used to cook a hearty pot of Chinese chicken & daikon soup.
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This is a nourishing soup with cooling & qi-balancing” properties. Daikon, like luo han guo (monk’s fruit), is known to be beneficial for soothing a sore throat. It is also great for cleansing (detoxification). With the rice cooker acting like a slow cooker, the chicken meat was so tender it was practically falling off the bones. This recipe can be easily adapted by whatever equipment you use to cook soup – may it be a slow cooker, a normal soup pot on the stove, or keeping the soup warm for long hours in a thermal pot.
About the cookbook: There are more than 300 rice cooker recipes in this collection. Now I know it’s not just rice you can cook in a rice cooker. You also don’t need a high-end rice cooker to cook the dishes. All the dishes, I was told, can be whipped up in a traditional and inexpensive “keep warm/cook” rice cooker. I think this book is perfect for those into one-pot cooking, and extremely useful for people who wish to expand their range of cooking with minimal appliances (imagine students living in hostels). The book brings out the versatility of one-pot cooking teaching you techniques such as steaming, stir-frying, stewing and braising, all in the rice cooker. Now I know that besides rice, I can also cook pasta, congee, seafood, desserts, curries, stews, vegetables and more.
This soup looks so delicious and hearty! the weather has completely cooled down where I live so it definitely feels like soup season now. I need to start using my rice cooker for more than just rice!
How fun to meet tigerfish! And, your soup looks delicious.
Hi Noobcook,
You mean Hui Leng was in singapore! Gee I would have love to meet her! I’m still waiting for borders to call me – I place an order for her book 2 weeks ago.
Judy, hope I can meet you next time. It was kinda rushed this time. :D
Thanks for your support.
I’m so excited to try this because I’m currently living in employee housing, and although we have a shared kitchen, I have just a rice cooker and toaster oven in my room. Thanks for the post and I may have to buy that cookbook! ^_^
Yummy, looks very good.
Definitely need to try this out with my rice cooker!
hi wiffy,
why is there the need to discard the first round of liquid that cooks the raw chicken initially??? aren’t we throwing away a precious pot of chicken stock??
The first round “simulates” blanching. Personally, I blanch my chicken to get rid of the “blood” in the chicken. The “blood” typically gives the soup a strong “gamey” smell. Notice the first round of liquid just cooks raw chicken (on the outide) for 5-8 minutes?
yup, I always blanch the meat for Chinese soups. Besides the reason that tigerfish stated above, another reason for doing so is to remove the scum bits, so that the soup is clear when cooked :)
Really reminds me of many soothing delicious soups my parents would make me growing up, especially when I was sick.
wiffy, thanks for trying the recipe. I hope it was not too complicated to “Cook” and “Warm” the soup in your rice cooker. This book might be more handy for those without a stove-top at all. Like one of my ex-co-workers used to tell me, when she was staying in the dorm/hostel, she cooked everything in the rice cooker! :O ….
cos rice cooker was “plug and play”. lol
I like this new way of making soup actually, I will probably cook more Chinese soups with this method. Thanks again for sharing these recipes in your cookbook xo
I can’t imagine my life if without a rice cooker at home. But as you said, I just cook rice with it, haha….Being inspired by your post, I might try to use my rice cooker more frequently.
I love visiting Tigerfish’s blog too. She’s got so many healthy recipes. I bet her cookbook is surely a keeper for those who want more healthy, one-pot cooking ideas.
Christine, thanks for your support at my blog :)