Friday, May 29, 2009

Salted Radish (aka Cai Po 菜脯) & Chicken Claws Soup

I remembered mum used to boil this soup very long time ago, tried out myself on Wed, the salted radish gave a natural sweetness & saltiness to the soup, I don have to add in any salt or sugar at all, yum!

Ingredients

200g   salted radish (cai po in Hokkien)
1          carrot
10        chicken claws
1/3       old chicken hen (for boiling soup)
2          honey date (蜜棗)
2 litre   water
  1. Clean chicken claws and chicken meat, boil a pot of hot water, boil chicken and claws in hot water for 2 to 3 minutes to wash off the blood
  2. Place chicken, claws and honey dates into soup pot, pour in 2 litre of hot water, bring to boil, then simmer
  3. Cut salted radish and carrot into bite size
  4. Place salted radish and carrot into soup, continue simmer for 2 hours
My bowl of soup and the claws, yummy!

1 comment:

wendyywy @ Table for 2..... or more said...

Oh, first time seeing salted radish used here. An eye opener for me.
I've only encountered Tai Tow Choy used to cook soup with Chicken claws, and with peanuts too.
FarSang TaiTowChoy GaiGeok Tong :)