Servings: 4

Prized for its sweet, subtle flavor, daikon radish is popular in many Asian cuisines. Here, it adds a bit of crunch to a healthful chicken soup.

Ingredients

12 oz. boneless, skinless chicken breast, preferably organic
1 tsp. kosher salt
2 star anise
1 2-inch piece fresh ginger, thinly sliced, and
1 Tbs. finely chopped fresh ginger
2 cloves garlic, smashed
1-1/2 Tbs. peanut oil
1 tsp. sesame oil
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 slices in half)
10 oz. baby bok choy, sliced 1/2 inch thick
2 tsp. sambal oelek
Fresh cilantro sprigs, for garnish

Calories (kcal) : 210
Fat Calories (kcal): 70
Fat (g): 7
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 3
Cholesterol (mg): 45
Sodium (mg): 1650
Carbohydrates (g): 12
Fiber (g): 1
Sugar (g): 5
Protein (g): 22

Preparation

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.

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Reviews (1 review)

birthworks | 05/07/2020
I found myself randomly with a couple of huge daikon radishes from a CSA share, and this sounded great. The combination of veggies and chicken with the other ingredients was beautiful up until I added the soy sauce. I have to watch my sodium so I use Bragg’s liquid aminos and no sodium broth. I should have tasted it before I added that much soy/soy substitute. I might’ve started with a quarter of that much soy and added more to taste. I would try it again using this method. Otherwise, it would have been really tasty. It was my own fault, it sounded like a lot for me personally but I just went with it. I do recommend it though.

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What We're Cooking Now

Name: Asian Chicken and Daikon Radish Soup
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz. boneless, skinless chicken breast, preferably organic; 1 tsp. kosher salt; 2 star anise; 1 2-inch piece fresh ginger, thinly sliced, and; 1 Tbs. finely chopped fresh ginger; 2 cloves garlic, smashed; 1-1/2 Tbs. peanut oil; 1 tsp. sesame oil; 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 slices in half); 10 oz. baby bok choy, sliced 1/2 inch thick; 2 tsp. sambal oelek; Fresh cilantro sprigs, for garnish