Mom’s Chinese Chicken Soup
Hi! I’m Andrew Hair, the older brother. I just turned 11 years old last week and my Mom asked me to pick a recipe to make for you.
I chose Mom’s Chinese Chicken Soup. Actually, to tell you the truth, it’s Po-Po’s (grandma) Chinese Chicken Soup. I don’t know why my Mom took credit for it. HAHA.
I like this soup because it tastes yummy, it’s clear, there’s no vegetables and it reminds me of Po-Po. The difference between Po-Po’s version and Mom’s version is that Po-Po likes to use chopped, itsy-bitsy green onion to garnish. Mom likes to use cilantro leaves.
I DON’T LIKE CILANTRO.
I repeat, I DON’T LIKE CILANTRO.
So, you might want to use green onions.
The recipe is below! Don’t forget to watch the video that I made too! And don’t use cilantro!
Mom Says Don’t use the Liver
Don’t use liver because it changes the taste of the soup and makes the soup cloudy and gritty. Mom learned this from my Po-Po (grandma). Liver is nasty anyways. Blech.
Mom’s Chinese Chicken Soup Recipe Video
(Mom wrote this part below)
Why I love electric pressure cookers
1) Electronic timer ensures that I don’t overcook, cook delay is convenient
2) Safer than stove-top – lid won’t open unless de-pressurized
3) Frees up stove-top
4) I can set everything up in morning and come home to finished dish that’s ready to eat. I don’t have to babysit the pressure cooker.
5) Keep warm function
6) Release pressure quickly – if you don’t want to wait for the pressure to come down naturally, you can switch the knob to release pressure.
Why I love Fagor 3-in-1 Multicooker
Several years ago, I purchased the Fagor 3-in-1 Multicooker from Amazon. I used it weekly to make soups, roasts and beans. It’s still running strong!
I love this particular model from Fagor because it’s affordable for $99 and it’s multi-functional. Pressure cooker, slow cooker and rice cooker in one. With limited space in my kitchen, I love tools that can do more than one job.
The Fagor 3-in-1 also includes a “BROWN” function which basically is high heat to brown your meats prior to cooking. Previously, I had to brown my meats in a separate pan on the stove, add browned meat into slow cooker. Then wash my pan. Now, all the browning happens in the pot, whether I’m slow cooking or pressure-cooking.
Most of the time, I cook rice in the microwave or in my rice cooker. But the Fagor 3-in-1 includes a function to quickly and accurately cook long grain rice, short grain rice, wild rice, brown rice and risotto in a much shorter time than on the stovetop (or rice cooker).
Two big thumbs up.
Mom's Chinese Chicken Soup Recipe
Servings: 3 quarts
Prep Time:5 minutes
Directions for pressure cooker, slow cooker and stovetop below.
1 stalk green onion
1 big knob of ginger
4 garlic cloves
bunch of cilantro stems only
salt or fish sauce
-Clean the chicken parts, trimming excess fat
-Thinly slice ginger (no need to peel), peel and smash garlic, cut green onion into 3" pieces.
-Place all ingredients into a large pot. Fill pot with water to cover ingredients (~14 cups).
COOK IN PRESSURE COOKER
Set pressure cooker to cook under high pressure for 30 minutes. (It will take time to bring up to pressure. Once it is at pressure, cook 30 minutes. Let pressure release naturally or release the steam following manufacturer's instructions)
COOK ON STOVE
Bring pot to boil, then turn heat to low. Cover pot, leaving a little opening (I use a wooden spoon or spatula to prop up lid). Simmer for 2 hours.
COOK IN SLOW COOKER
Set slow cooker to low for 6-8 hours or high 4-6 hours.
When the soup is done, skim the top and discard. Use a slotted spoon to remove the chicken parts, ginger, garlic and green onion (discard). Season with salt or fish sauce to taste (start with 1 tablespoon and add more if needed)