Skip to main content
logo
Food Advertising by

Arrowroot ~ 'Fun Kot' soup




Arrowroot comes from the root of a large, leafy plant that is native to Central and South America and the Caribbean.  It is also found in other tropical regions such as South East Asia, South Africa, Australia and Florida.
Although bland in taste, Arrowroot contains calcium and carbohydrates and other nutrients, primarily used for its soothing benefit and its effect in dealing with diarrhoea.  It is also used in the kitchen to thicken soups, sauces or as an ingredient in some recipes for biscuits.  Vegetarians use it instead of eggs in bread and desserts.

Now back to this soup.............  Arrowroot soup or in Cantonese 'Fun Kot' soup with 'Loh Kai Por' literally translated to mean 'Old Mother Hen'.  Poor chicks, once their 'reproductive' cycle have expired, they'll land in the cooking pot!


A piece of Arrowroot cut into half, some wolfberries - 'Kei Chi', some 'Hoi Chook' and red dates.






Do remove the 'oil slick' from the soup as the 'star' ingredient has been accumulating oil and fat over the years, but nevertheless the soup is indeed tasty!

Ingredients
  • 650 gm Arrowroot ~ 'Fun Kot'.
  • 11 cups of water
  • 20 gm red dates, seeded
  • 10 gm wolfberries ~ 'Kei Chi'
  • 10 gm Hoi Chook
  • 1 mother hen, about 500 gm, cut into chunks
  • Salt to taste
Preparation
  1. Cut off the skin of the arrowroot, wash and cut the arrowroot into cubes.
  2. Heat up some water in a pot and blanch the chciken pieces for a few minutes in the hot water.  Remove and rinse in running water, drain.
  3. Boil the 11 cups of water with the arrowroot, red dates, wolfberries and hoi chook.
  4. Once the soup is boiling, add in the chicken pieces, boil under medium heat.
  5. Adjust to low heat and simmer the soup for 3 hours.
  6. Add salt to taste.
  7. Serve hot.

Comments

  1. I like to cook this soup too, but i add lotus, next time must try this way. I heard this also good for skin complexion, so drink more lar, hehehe..

    ReplyDelete
  2. I doubt I had this before. Will try it out.

    ReplyDelete
  3. Oh I love this kind of soup very much too. I like the smell of it. But arrowroot is quite pricy huh! Hope you'll have a great weekend.
    Regards, Kristy
    p/s any meet up going there?

    ReplyDelete
  4. Cheah...I love this soup too...lots of goodness in it and tasty too!

    ReplyDelete
  5. I like deep fried arrowroot and in soups too!

    ReplyDelete
  6. Sonia
    Yes heard something like that, so make more of this soup.

    penny
    Do try it, it's tasty.

    Kristy
    You have a nice weekend too!

    Elin
    Drink more if you want a more beautiful you!

    pigpigscorner
    Never had it deep fried before, would love to try. Are you referring to the ones during CNY?

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…