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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.

Rice Cooker Chicken & Daikon Soup Recipe

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Rice Cooker Chicken & Daikon Soup Recipe
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.

Everything Rice Cooker Cookbook

Everything Rice Cooker Cookbook
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.

73 comments on “Chicken & Daikon Soup (Rice Cooker Recipe)”

  1. 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?

    • 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.

  2. 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

    • 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.

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  6. Hi, may I know what’s the purpose of adding ginger to the soup? Can it be omitted? Thx.

  7. Hi, can pls check with u where can i get this cookbk in singapore?

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