3 small shallots, halved lengthwise and thinly sliced (about 1/2 cup)
3-1/2 oz. shiitake mushrooms, sliced 1/4 inch thick
2 Tbs. Shaoxing wine or cooking sherry
2 cups lower-salt chicken stock
1/4 cup soy sauce
5 oz. daikon radish, peeled and sliced into 1/4-inch-thick rounds (if daikon is large cut in half)
10 oz. baby bok choy, sliced 1/2 inch thick
2 tsp. sambal oelek
Fresh cilantro sprigs, for garnish
Instructions
In a medium saucepan, combine 4 cups of water
with the chicken, salt, star anise, sliced
ginger, and garlic. Slowly bring to a simmer
over low heat, about 10 minutes. (If brought to
a boil too quickly, the chicken will become
tough.) Simmer for 10 minutes, then remove from
the heat, cover, and let sit for 10 minutes.
Remove the chicken from the liquid, and strain
the solids, reserving the poaching liquid. When
cool enough to handle, shred the chicken, then
set aside.
In a medium Dutch oven or other heavy-duty pot,
heat the oils over medium-low heat until
shimmering. Add the shallots, shiitake, and
chopped ginger, and cook, stirring, until the
shallots soften, about 2 minutes. Add the wine
and cook, stirring, to deglaze the pan, 30
seconds. Add the stock, soy sauce, and reserved
poaching liquid, and bring to a simmer over
medium-high heat. Stir in the radish, bok choy,
sambal oelek, and shredded chicken, and simmer
lightly until the bok choy is crisp-tender,
about 2 minutes.
Divide the soup among 4 serving bowls, and
garnish with the cilantro sprigs.
Originally Submitted
4/3/2019
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