Chicken Soup with Korean Radish 蘿蔔雞湯

Radish Soup pic2

There is a very important Chinese holiday called 冬至 (Winter Solstice) on December 22 every year. Dongzhi 冬至 is much like Thanksgiving in Western culture, an end-of-harvest celebration. Cantonese people think 冬至 is even more important than Chinese New Year on the Chinese calendar. This is the time for family reunion, exchange good wishes and eat lots and lots of delicious food. Today I will make my favorite soup 蘿蔔雞湯 for the happy occasion. Traditionally Chinese people eat wantons, dumplings or glutinous rice balls to symbolize the meaning of reunion.

Korean radish is big, juicy and sweet with a firm crunchy texture, perfect for making soup with chicken or beef in the winter time. I often pick the smaller ones that weight about two to three pounds. This is a great everyday soup to keep you warm. I also make it for Chinese New Year. Korean radish is much bigger and heavier than the carrot shaped daikon. It has a rounded oblong shape. Like most radishes and diakons, Korean radish also has a mild spice flavor, perfect to cook with ginger. This soup is super tasty and good for the body. (Tips: Chinese diakon (lo bok 白蘿蔔) is also my favorite for this soup.)

From what I understand, Korean people love to make this soup with thinly sliced beef brisket and Korean radish. Cooked in Korean beef stock for about 30 to 45 minutes over medium high heat. Season with a little salt and fish sauce. As a final touch, add chopped garlic and green onions to enhance the flavor. Looks great and tastes good.

Radish Soup pic1

Radish Chicken Soup pic1

Radish Chicken Soup pic2

 

Chicken Soup with Korean Radish 蘿蔔雞湯

Lightly season chicken with salt and black pepper, 1 teaspoon Chinese wine and 1/2 teaspoon cornstarch, mix well. Cook chicken until light brown, dish up.

Add oil in a large pan or soup pot, wait until hot. Saute onion, garlic and ginger, add a pinch of salt, cook until fragrant. Add radish and carrot, cook for a few minutes, add a little salt and 1/2 tablespoon Chinese wine. Return chicken, mix with vegetables, cook 5 minutes. Add chicken broth and hot water as needed for the soup. Bring to a boil, skim off extra fat and foams surfacing on top.

Radish Chicken Soup pic3

Radish Chicken Soup pic4

Cover the pot, leave a small gap. Cook on medium heat for 45 minutes until just the way you like it. Stir as needed. Add a small pinch of salt if necessary. Don’t over cook the soup. Over cooked radish smelled like gas, not good.

Radish Chicken Soup pic5

Radish Chicken Soup pic6

 

Print recipe:

Chicken Soup with Korean Radish 蘿蔔雞湯

  • Servings: 5 to 6 | Recipe by Leslie at Soups Ahoy
  • Print

Radish Soup pic5 print

Ingredients and Instructions

2 to 3 chicken thighs, cut into small chunks  (okay to use beef or pork)
1 small Korean radish (2 lbs), peel, cut into small chunks
2 sticks regular carrots, cut into small chunks
1 big chunk fresh ginger, cut into thin slices, about 1/2 cup
1 large yellow onion, chopped
3 cloves garlic, chopped
1 carton (32 oz) chicken broth, low sodium
5 to 7 cups water needed for soup, cook until hot

Lightly season chicken with salt and black pepper, 1 teaspoon Chinese wine and 1/2 teaspoon cornstarch, mix well. Cook chicken until light brown, dish up.

Add oil in a large pan or soup pot, wait until hot. Saute onion, garlic and ginger, add a pinch of salt, cook until fragrant. Add radish and carrot, cook for a few minutes, add a little salt and 1/2 tablespoon Chinese wine. Return chicken, mix with vegetables, cook 5 minutes. Add chicken broth and hot water as needed for the soup. Bring to a boil, skim off extra fat and foams surfacing on top.

Cover the pot, leave a small gap. Cook on medium heat for 45 minutes until just the way you like it. Stir as needed. Add a little salt if necessary. Don’t cook the soup too long. Over cooked radish smelled like gas. (Tips: Chinese diakon (lo bok 白蘿蔔) is a good choice for this soup too.)

 


All Rights Reserved © soupsahoy.wordpress.com
https://soupsahoy.wordpress.com/2015/12/22/chicken-soup-with-korean-radish-蘿蔔雞湯/

Advertisements

One thought on “Chicken Soup with Korean Radish 蘿蔔雞湯

  1. I used two cans of regular Chinese chicken soup and a little extra Chinese cooking wine. The flavor was wonderful. I loved the texture of the Korean radish. Next time I plan to use about 50% more chicken.

    Like

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s