Green Radish and Carrots Chinese Chicken Soup

Soup Name:

Green Radish and Carrots Chinese Chicken Soup

Traditional Chinese Name:

青紅蘿蔔雞湯 (qing hóng luóbo yù mǐ jī tāng)

Nature:  Cooling

Taste: Sweet and savory

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Traditionally in the Cantonese soup repertoire, this green radish and carrot soup is cooling and often recommended if you’re feeling heaty, want to cool the body, or it’s hot and humid in the summer and autumn months.

It is also commonly found as a dinner soup, where restaurants will serve it at the beginning of the meal known as “lai tong” (or aka, free soup).  You’ll find the bits of carrots and green radish chopped up and along with pork (or chicken).

This soup is delicious, hearty, and tastes like home!  My family often prepares this and my (grown) children will always ask for it when I ask them what kind of soup they want :)

 

What’s involved?
Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours and 20 mins

Serves: 6 bowls

Ingredients
  • 3 pieces of boned chicken thighs, sliced, pan fried
  • 2 fresh green radishes, quartered and in 1-inch thickness
  • 3-4 small fresh carrots, sliced into 1-inch pieces
  • 1 handful of dried scallops
  • 7-8 dried longans
  • 5-6 dried red dates
  • 3 L of water
Cooking Instructions
  1. Begin to boil your soup water
  2. Optionally slice up your chicken thighs, I do this so that it cooks faster and there are smaller pieces in the soup to be served
  3. In a shallow pan, fry the chicken thighs under cooked and a lot of the skin and fat should render out
  4. Peel and chop up your radish and carrots.  I’m using a smaller cut this time around as I’m not boiling as long, but still want them relatively soft to be eaten
  5. Once your soup boils, drop in the meats, chopped vegetables, and herbs
  6. Cover and boil on medium heat for 2 hours
  7. No salt needed, serve and enjoy!
If you’d like to quick boil this faster, I’d suggest cutting up the pieces smaller, almost cubed.

Be sure to also buy fresh, firm green radish.  You’ll know they’re fresh because they are super hard to touch and you can’t really squeeze them.  When they get soft, squishy (but not leaky), they’re already drying out and aging.

This combination of green radish and carrots are amazingly delicious!  Some people will also add white radishes, which makes the soup even more cooling, and corn is also a nice addition!  Enjoy!

 

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