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

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.