A hearty warm Asian soup that detoxifies your digestive system and refreshes your body in this heat! If you are vegetarian, try this recipe without the chicken and add more red dates!

Serves: 4

You will need:

1 large daikon/white radish

1 fresh chicken

8 red dates

1 tbsp of Chinese Dried Wolfberries

Soup Time!

First, boil a litre of water in a thick-bottomed pot over medium fire.

In the meantime, wash the chicken thoroughly and cut into half down the spine.

When the water is boiling, add in the red dates, wolfberries and chicken.

Skim the surface of the water with a sieve to remove any scum that floats from the chicken.

Add in the peeled and diced radishes to the boiling pot of soup.

Boil for 5 minutes before simmering on low heat for an hour or more.

The soup is ready when the chicken flesh falls off the bone easily and the radish is soft and falls apart when poked with a fork.

Salt to taste.

Turn off the stove. Scoop up the chicken and shred when cooled.

Portion the radish and shredded chicken along with the soup into individual bowls before serving.