Authentic Chinese Chicken Soup (Print Version)
# Ingredients:
01 -
3-4.5 lbs whole chicken, giblets removed
02 -
1.5 cups diced carrots (optional)
03 -
1.5 cups diced celery (optional)
04 -
1 lb. baby spareribs, diced or whole (optional)
05 -
1 packet Root and Spring American Ginseng and Sea Coconut Herbal Packet
06 -
6-8 cups water
07 -
Salt to taste
08 -
Cilantro and chopped scallions for garnish (optional)
# Instructions:
01 -
In a 6-quart Instant Pot, add the chicken, diced carrots, celery, spareribs (if using), and one Chinese herbal packet.
02 -
Fill the pot with enough water to just cover the entire chicken, approximately 8 to 10 cups. Make sure the pressure cooker is not more than two-thirds full.
03 -
Seal the Instant Pot lid and valve. Set for high pressure for 50 minutes. When cooking is complete, allow the soup to naturally release pressure - do not use quick release.
04 -
For slow cooker, cook on low for 8 to 10 hours or up to 24 hours. For stovetop, bring all ingredients to a boil in a soup pot, then lower the heat and simmer for 1½ to 2 hours, adding more water as needed to compensate for evaporation.
05 -
Once cooking is complete, season the soup with salt to taste. Add fresh cilantro and chopped scallions as garnish before serving if desired.
# Notes:
01 -
You can use whole chicken legs or drumsticks instead of a whole chicken.
02 -
For more authentic flavor, add 1-2 tablespoons of Chinese Shaoxing cooking wine or Taiwanese rice cooking wine after cooking and simmer for an additional minute.
03 -
The flavor of the soup deepens when reheated the next day, so consider leaving the herbs in the broth during storage.