Mom's Chinese Chicken Soup
This nourishing bowl of chicken soup is infused with the aromatic flavors of ginger, garlic, and fresh cilantro stems, creating a warm and comforting dish perfect for any occasion. Whether you choose to simmer it on the stove, cook it in a pressure cooker, or let it slowly develop its flavors in a slow cooker, this recipe promises a delicious and wholesome meal every time.
— Constant Cookbook
Ingredients
- 2 pounds chicken parts (not liver)
- 1 stalk green onion
- 1 big knob of ginger
- 4 garlic cloves
- 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)
Cook Time
0M
Prep Time
PT5M
Yield
3 quarts
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