Google: “Daikon radish is known by a variety of other names, including lo bak, white radish, Chinese radish, Oriental radish and icicle radish. A Chinese turnip is more commonly known as a jicama. “
“Both daikon and Chinese turnip are a crisp textured vegetable that is low in fat and contains a number of essential nutrients. Daikon is milder in flavour and less peppery. When served raw, it’s mild and tangy, with a crisp and juicy texture. When cooked, it has a concentrated sweet flavour similar to cooked turnips.”
Today, I am making soup with a twist. I love to create, explore and enjoy colourful meals and soups. My soup is flavourful, colourful, comfort and delicious. Serve my soup with a bowl of rice. Let’s cook!!!
Carrot and daikon chicken soup
enough water to cover
1 fairly big daikon, peeled cut into big chunks
3 medium carrots peeled and cut into large chunks
2 dried squid
4 cloves garlic cloves don’t peel whole
3 slices ginger
1 L chicken stock
1/2 bunch curly lettuces, wash and dry, cut into bite size
Blanch drumsticks in a pot of boiling water for 3 minutes. Rinse with cold water and set aside. In the big pot, add garlic, ginger, dried squid, salt, peppercorn, drumsticks and enough water. Cover and cook on medium heat about 30-40 minutes.
When drumsticks are cooked remove from pot, turn down heat to low, uncover and leave for 10 minutes. Meantime remove the chicken meat from bone by cutting into bite size pieces.
Add in carrots and daikon pieces along with chicken stock in. Bring to simmer, cook the carrots and daikon till tender about 15-20 minutes. Check seasoning and carefully add back chicken pieces, warm up again for about 5 minutes. Stir to mix well. Switch off heat. Add in curly lettuces just to blanch it. Serve immediately with dried shallots in soup and have it with a bowl of rice on the side. Enjoy!!!!