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
Ingredients
- 2 pounds chicken parts (not liver)
- 1 stalk green onion
- 1 big knob of ginge
- 4 cloves garlic
- bunch of cilantro stems only
- salt or fish sauce to taste
Instructions
PREP:
- 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
FOR ALL:
- 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)
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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OH MY GOODNESS! YOU HAVE JUST REVOLUTIONIZED MY WORLD FOR EASY CHICKEN STOCK/SOUP WITH THIS RECIPE USING THE FAGOR.
THANK YOU THANK YOU THANK YOU.
I WOULD ALSO LIKE TO SHARE MY “RECIPE” FOR SIMPLE SOUP USING THE CARCASS OF A ROTISERIE CHICKEN, 1 CARROT, 1 ONION, 1 BAY LEAF AND WATER TO FILL, BOIL, THEN SIMMER FOR 30 MINUTES – PRESTO TASTY STOCK/SOUP
I LOVE my Fagor pressure cooker, since it is so versitile. There are other brands though, for example the Instant Pot, right? I want another just to do beans, etc so thanks for the EZBean rec!
As for cilantro, I could not stand the taste nor smell in college, however, decades later, after having it introduced in some sublimely fresh Asian dishes, not I love it – totally an acquired taste, like fine red wine:)
I’m with you Andrew – I HATE CILANTRO too! What vile stuff! LOL
Me too!
I checked your link for the pressure cooker, but there are so many poor reviews on amazon! How long have you had your pressure cooker? I really want to order the one you use but am scared away by reports of poor Fagor customer support and faulty electronics.
I’ve had mine for 2 years, and just bought another one for a friend. I haven’t had any troubles at all! I also love the EZ Bean Cooker, though it’s marketed for beans, it’s basically a pressure cooker that you can use exact same way as the Fagor.
http://amzn.to/1uI1fna
I wrote about it here:
https://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html
If a kid can cook a Chinese Chicken Soup, maybe I also can.
Thanks for the recipe and for the tip on the 3 in 1 pressure cooker. I bought one just from your review and it should be arriving soon so can’t wait to try your recipe in it.
yes I’m curious about what happens to the chicken.
Also, here’s an explanation about why some people hate cilantro:
http://www.thekitchn.com/do-you-hate-cilantro-it-may-be-genetic-171678
I use chicken wing tips, neck, backs and other parts, so no meat.
Great job, Andrew, both on the soup and the video. I’m not crazy about cilantro either, so I’m glad you have another option. Good to know about the liver, too.
I love the cilantro flavor but my son does not. I use even fewer ingredients in my chicken broth. Chicken breasts, kosher salt, the greens of green onions or large chunks of yellow onion, 4-5 slices of ginger for 4 chicken breasts.
The chicken breasts are poached on low heat for 45 minutes. I let the breasts cool in the broth. Then I take them out and use them for sandwiches, stir frys, whatever. Then the broth boils for about a minute and the gunk that floats to the top is skimmed. Turn off the heat and let it cool. Then strain. Done. Thanks Andrew!
I’ll do it your way, Andrew, because I don’t like cilantro, either. This sounds delish! Thank you for your wonderful video!
Great job Andrew! The video is super cute and the soup sounds fantastic. I love cilantro, sorry Andrew, and am always looking for ways to use the stems. Thanks for sharing the recipe and pressure cooker tip. Can’t wait to taste it!
Nice job Andrew! I’m an equal opportunity garnisher so when I make this tomorrow cilantro and green onions will both be swimming in the pool.
This was great and a good job. I smilled when I read this.
Great soup Andrew! Do you really discard the Chicken along with the ginger, garlic and green onion? Thanks for the recipe =)
I love this soup particularly for days when I feel like I’m coming down with a cold. Very comforting and nourishing! And, sorry Andrew, but I love the cilantro in mine 🙂
Perfect choice, Andrew! I love this!
Andrew you did an awesome job making Po-Po’s soup. I am sure both Po-Po and your mom are very proud of you.
Can’t wait have you (Andrew) cook this yummy soup for us. I like cilantro and green onion.
I love both of the article/videos with the kids. It’s great they’re part of the family business and they are learning the importance of sharing.
Sorry Andrew but I love cilantro so I’m going to have to side with your mom on this one. And happy belated birthday!
OMG, you have the cutest kiddos! I love it when your boys make vids….informative and oh so fun! This recipe looks yummy and I can’t wait to try it. I seriously need a pressure cooker!!!!
I love cooking in my pressure cooker, and modern ones have come a long way. Numbers 2 and 6 of why you love your electric one also apply to modern stovetop models! There is a locking lid and a quick release.
I AM WITH YOU KID. I HATE THE NASTY TASTE OF CILANTRO TOO!