Chicken & Daikon Soup (Rice Cooker Recipe)
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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).
- 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
- A basic “keep warm/cook” electronic rice cooker
- 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.
- Add 1 litre of water to the rice cooker pot, cover and set to ‘Cook’.
- 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.
- 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