Chicken and Daikon Radish Soup
A flavorful chicken and daikon radish soup that saves time by using the microwave to pre-cook the radish. The savory fat from the browned chicken infuses the radish, resulting in a comforting dish that warms both heart and body.
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🍳 Cooking Flow
Cut the daikon into quarter-rounds, microwave for 6 minutes, and drain the water → Slice the garlic and cut the chicken thigh meat → Sauté garlic in sesame oil, brown the chicken skin-side down, then add the daikon and stir-fry together → Add water and seasonings, bring to a boil, skim off any scum, cover, and simmer on low heat for 10 minutes → Adjust the seasoning with salt and black pepper to finish
Cooking Steps
Brief Cooking Order
Cut the daikon into quarter-rounds, microwave for 6 minutes, and drain the water → Slice the garlic and cut the chicken thigh meat → Sauté garlic in sesame oil, brown the chicken skin-side down, then add the daikon and stir-fry together → Add water and seasonings, bring to a boil, skim off any scum, cover, and simmer on low heat for 10 minutes → Adjust the seasoning with salt and black pepper to finish
Introduction
A flavorful chicken and daikon radish soup that saves time by using the microwave to pre-cook the radish. The savory fat from the browned chicken infuses the radish, resulting in a comforting dish that warms both heart and body.
Step 1
Peel the daikon, cut it into quarters lengthwise, and slice into 1cm-thick quarter-rounds.
Step 2
Place the cut daikon in a microwave-safe bowl, cover loosely with plastic wrap, and heat in the microwave (600W) for 6 minutes.
Step 3
Slice the garlic and remove the center sprout using a toothpick or similar tool.
Step 4
Cut the chicken thigh into bite-sized pieces.
Step 5
Drain the microwave-heated daikon using a colander.
Ingredients List
Important Notes
💡 By pre-cooking the daikon in the microwave, you can significantly reduce simmering time and help the flavors absorb more easily.
🍳 Carefully rendering the fat from the chicken skin and letting the daikon absorb it adds depth to the entire soup.
🔥 Skimming the scum thoroughly after the soup comes to a boil ensures a clear, clean-tasting broth.
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