First snow day of the winter, and I was craving soup. Fortunately I had most of the makings of this recipe on hand. My variation, below, turned out really well -- rich and chickeny, with just a barely sour tang.
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 2 heaping tablespoons ginger, julienned
- 1.5 lb. chicken (four bone-in thighs)
- 2 lb. daikon (two big roots), chopped into 1-2 in. chunks
- 2.5 tablespoons soy sauce (plain Kikkoman)
- 2.5 tablespoons rice wine vinegar
- 1 heaping teaspoon sugar
- 2 teaspoons Better than Boullion chicken (no shame in my game)
- 5 cups water
- 2-4 scallions, for garnish (one entire one pictured above - I love scallions)
In a pot, heat the vegetable oil, then saute the onion and ginger till soft, 2-5 minutes.
Remove the aromatics if you like (I left them in, since I was feeling lazy) and lightly brown the chicken on both sides till slightly colored. Return the aromatics (if you took them out) then add the soy sauce, rice wine vinegar and sugar to the pot. Stir.
Mix the Better than Boullion into the water and add to the pot along with the daikon. Bring to a boil then simmer till chicken is done and daikon is to your taste (I like it on the crunchy side, which took about 25 minutes). Adjust seasoning if necessary.
Serve garnished with scallions.