Cooking with Induction Cooker - Chayote Soup

I bought this Induction cooker quite some time back during Chinese New Year and have been using it for Steamboat ever since. The copper coil in the cooker produces oscillating electromagnetic field which would induce electric current in the ferromagnetic pot. There are no flames, so it is much safer than using a gas or electric cooker. The food gets heated up very much faster as well. Apart from Steamboat, the induction cooker can also be used for boiling water, stir frying, heating milk, cooking rice, boiling soup and even roasting meat. When boiling water, the cooker will stop by itself when the water boils. You won't end up with a dry cracked and burned pot if you forgot to turn off the heat. An induction also uses less energy as compared to conventional cooker! Save time and money! However there is one disadvantage, the cooker will only works with ferromagnetic pot with flat bottom.

I have been stir frying Chayote just like green vegetable for quite some time already but didn't actually know the real name of this gourd shaped vegetable until I came across Sonia's Blog, Nasi Lemak Lover, Chayote with sweet corn soup. I tried cooking chayote soup with my induction cooker the other day but have modified the original recipe with ingredients that I have in stock.

Here are the ingredients that I put into my Chayote soup.

Ingredients
Chayote, 1 pc, cut into large cubes
Celery, 2 stalks, cut into bite sizes
Carrot, 1 pc, cut into cubes
Ang Cho (Chinese red dates), 7 pcs
Tomato, 2 pcs, cut into four
Pepper to taste
Chicken Carcass, from 1 chicken
Water, 7 bowls
Salt to taste

Put water into ferromagnetic pot and bring to a boil. Put in the chicken carcass. Boil for around 45 minutes. Add in the rest of the ingredients. Boil for another half and hour. Serve Chayote with steamed rice. I love to drink this soup with chilly padi (bird eye chilli) in light soya sauce. Yum yum!