Wednesday 14 December 2011


Chinese Double-boiled Carrot and Chicken Soup Using Pressure Cooker

Serves 1-2

Preparation and Cooking Time: 30 mintues

1. 1 chicken thigh or 2 drum sticks
2. 1/2 medium carrot or 1 small carrot sliced
3. A handful of Chinese cabbage chopped
4. 750 - 1000ml of water
5. 5 goji berries (optional)
6. 1/2 stalk spring onion chopped  (optional for garnishing)

1. 1 large heat-proof bowl
2. 1 metal stand
3. 1 plate or 1 piece of alumimun foil to cover the bowl
4. 1 large pressure cooker

1. Put all ingredients a large bowl and prevent moisture loss by covering it with a plate.

2. Place a metal stand into the bottom of the pressure cooker fill it with 2 - 3 inches of water (at least 250ml of water to create steam). Turn on high heat for the water to boil.

3. When the water boils, place the large bowl in the pressure cooker. Then place all the ingredients in the bowl, fill the bowl up with water or soup base. Cover the bowl with a plate or alumimun foil to prevent moisture loss (optional). The bowl should sit on the metal stand.

4. Close the pressure cooker and bring it to pressure on high heat and cook at setting no. 2 (my stove fire at no. 5 - 5.5) for 5 minutes or under setting 1 (my stove fire at no. 4) for 15 minutes. (If you are not using pressure cooker, you can double-boil it for 1 hour under low heat).

5. Wait until the pressure cooker cool down on its own or cool under water and remove pressure cooker lid. Serve :-)

Additional Information:
Using the pressure cooker to double-boil Chinese tonic soup is a fantastic way to save time, and yet achieve the results of full flavoured soup with tender meat derived from Chinese double-boiling soup method :-)

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