This soup is rather simple & requires little effort to cook it. It is really sweet and tasty, even though I didn't put in any salt. It was just naturally sweeten by the ingredients used. If you feel the need, you may season with a bit of salt before serving the soup.
Arrowroot (粉葛) translates to "fun kot" in Cantonese, is a type of root vegetable which is gluten-free, low in calories and high in protein, fiber, folates and Vitamin B-complex. It helps to boost immune systems and promotes digestive health.
The arrowroot is a bit hard & very fibrous. Be careful when you remove the skin before cutting it. A peeler won't work for this, you basically need to use a knife to cut away the skin. Then you can either cut them into chunks or slices.
I forgot to take a photo of the arrowroot with skin. Do check with Google if you want to know how it looks like. To me, it looks like a big sweet potato. I bought it from the wet market, and because of its big size, normally the seller will be willingly to cut them into halves or smaller portions upon request.
I'm adding a mix of pork bones and chicken feet into the soup. I realised that a mixture of both meat gives the soup a sweeter taste. Not forgetting the natural collagen from the chicken feet.
This soup is high in fiber and is ideal for children as it is very natural and neutral. Normally, we don't eat the arrowroot after boiling it, due to it's hard texture. So, we will just consume the soup and eat the carrots.
Ingredients : (serves 4)
500g Arrowroot
1 pc Carrot (medium) - cut into small chunks
7pcs Red Dates - pitted
400g Chicken Carcass /Feet + Pork Bones
1.5L Water
Step by Step :
1. Peel the arrowroot by peeling the skin and cut into slices.
2. Rinse chicken carcass / pork bones. Scald them in boiling water to remove blood & impurities.
3. Put everything in the pot and bring to a boil. Reduce heat and simmer the soup over low heat for 2 – 2.5 hours.
4. Ready to serve hot.
Happy Cooking..