Arrowhead Radish Chicken Soup
There comes a time in the journey of a home cook that you would have to experiment with what you have in the fridge, cooking out of necessity rather than as an art. That moment is today, as I stare down the vegetable cabinet and the emptiness seemed to resonate the treble and bass in my voice as I mumbled to myself.
Drats! That’s all I have, arrowheads and radish. I guess that will do. Time to make magic happen.
Everybody knows that arrowhead (the waterchestnut looking thing in the picture) goes well with the Chinese yam huai san, but desperate times call for desperate measures and the only other tubular vegetable that I have left in the fridge is the humble white radish. Any-hoo, that will do.
1 Baby Octopus
2 Chicken Drum (de-boned)
1. Boil a kettle of water. Once boiled, pour into the pot. Add chicken drum meat and octopus. Turn up the heat.
2. Quart the radish. Throw it in the pot. Shave the arrowheads (sharpen the arrows). Throw them in the pot. Add a pinch of salt.
3. Boil for about 15 minutes and then turn off the heat and throw the whole thermal pot into the thermal cooker. It will be beautiful by dinner time.