Lo Bok soup

In the tradition of my Chinese parents and grandparents, we use every part of the chicken. The feet make an excellent stock with pearl barley and lots of vegetables. The feature of this soup is white turnip, which we called lo pak or lo bok in our family. This is also called daikon or morai; and is used to make a spicy pickle. It may also be grated to make a cake with har mai (dried shrimp).

Morai is a specialty crop grown for those who are familiar with it.
These were sold at the Green Market in Santa Cruz

Pumpkin squash cooks softer and sweeter than regular pumpkin

The pumpkin squash is available at the Green Market

Chicken feet, about six (or leg and thigh or breast to make stock)
Pearl barley, handful or two
Ginger, thumb sized piece
Garlic, two or three grains crushed
Carrot, large, sliced
Tomato, chopped
Pumpkin squash (or regular pumpkin, one pound, cubed)
Lo pak, three or four cleaned and sliced
Salt, teaspoon or to taste
Fresh ground black pepper

This soup could be simmering for a few hours on your back burner until you are ready to eat.

Put chicken with barley, ginger and garlic in a deep pot in enough water to cover well, and bring to the boil. Allow to simmer until barley is swollen and soft. Add carrot, tomato and pumkin squash. Season and continue to simmer. The lo pak will cook in ten or 15 minutes so you can add the slices just before you are ready to eat. This is a hearty flavourful soup, perfect for lunch or supper.

Chicken stock with ginger and barley

Peel and slice the lo bok

Add the lo bok to cook for 15 to 20 minutes before you turn off the heat.