Ginger Chicken and Daikon Soup

A nourishing chicken soup made with a homemade ginger and garlic stock. The stock is prepared first, then transformed into a hearty soup filled with tender vegetables and chicken. Cooking the chicken this way keeps the breast meat juicy for another meal while allowing the bones to continue enriching the stock with collagen.

• 1 whole chicken (about 2 kg)

• 1 whole head of garlic, cloves separated

• 1 large knob of fresh ginger (about 8–10 cm), sliced or lightly crushed

• 1 tablespoon natural sea salt

• 1 teaspoon ground white pepper

• Roots from 2 spring onions, washed

• Coriander roots (optional)

• 2–3 litres prepared chicken stock

• Meat from the chicken (thighs, drumsticks and wings), shredded or chopped

• Chicken breast, reserved for another meal (optional)

• 1 small daikon, peeled and cut into 2 cm cubes

• 4 small carrots, sliced

• 2 bunches choy sum, cut into 3 cm lengths

• 6–8 Chinese cabbage leaves, cut into 3 cm pieces

• 2 spring onions, thinly sliced

• 2 tablespoons sesame oil

• Extra sea salt and white pepper, to taste

• Fresh coriander leaves, to serve (optional)

1. Place the whole chicken into a large stockpot.

2. Add the garlic, ginger, sea salt, white pepper, spring onion roots and coriander roots, if using.

3. Cover with approximately 3–4 litres of water.

4. Bring to a gentle boil, then reduce to a very gentle simmer.

5. Cook until the chicken is just cooked through, about 1 hour. Avoid overcooking so the breast meat stays tender.

1. Carefully remove the chicken from the pot.

2. Remove the breast meat and set it aside for another meal, such as chicken salad or sandwiches.

3. Remove the remaining meat from the bones and roughly chop or shred it.

4. Return all the bones to the stockpot and continue simmering while you prepare the soup. This helps extract more collagen, connective tissue and flavour, creating a richer, more gelatinous stock.

1. Strain 2–3 litres of stock into a second large pot.

2. Take a few softened garlic cloves from the stockpot, mash them through a strainer into the soup for extra flavour.

3. Add some of the cooked ginger from the stock, or add a few fresh slices if you prefer a stronger ginger flavour.

4. Add the cubed daikon and simmer until it is almost tender.

5. Add the carrots and continue cooking until they are fork-tender.

6. Stir in the shredded chicken meat (not the breast).

7. Add the choy sum and Chinese cabbage and cook for another 2–3 minutes, just until the vegetables are wilted but still vibrant.

1. Taste the soup and adjust the seasoning with extra sea salt and white pepper if needed.

2. Stir through the sliced spring onions and chopped coriander if using

3. Turn off the heat and drizzle over the sesame oil.

4. Garnish with fresh coriander leaves, if desired.

• Cooking the stock and soup separately keeps the vegetables fresh and prevents them from becoming overcooked.

• Returning the bones to the stock after removing the meat creates a stock that is richer in collagen and sets into a jelly when chilled.

• The chicken breast is intentionally reserved because it remains wonderfully moist and is perfect for salads, wraps or sandwiches.

• The vegetables can be varied depending on what you have available, but adding them in stages ensures everything is cooked perfectly.