Invert your Glass lid with stainless handle for best results.
Im showing a couple of different ways to achieve this beautiful brothed Soup. The Broth is created by a distilling technique.
Change it up.. use Pork instead of Chicken?
I have made this in my 8 q pot but it can be made in the 6 as well as long as your PIP bowl fits . The 2-3 hr process of This Delicious Soup with a delicate Broth is normally made in the Unique “Yunnan Clay Steam Pot”, made in Yunnan China (above, they come in many styles). They are made with a funnel type chimney inside to trap the Steam from the Pot that it sits on during cooking. The creation of the Broth happens as the food inside cooks and the Steam that is created as the water below simmers, comes up, condenses on the Lid and then drips back into the food cooking below. Good news, you don’t need the Special Clay Pot to make it. Now you can make it in your Instant Pot! I have also made this in my Bundt Pan. as shown in the pic.
There is NO Pressure involved in this Soup.
You will need the Glass lid to the IP and a heat proof Heavy thick ceramic Bowl or a larger Stainless steel Bowl. The trick to making this happen is to Invert your lid when you put it on the IP. Flipping it upside down creates the inverted dome to catch the steam that rises and causes it to drip down directly into the food as it cooks. This creates that beautiful clear Broth. See pics.
INGREDIENTS:
3 Chicken Thighs chopped into 2” chunks
1 Small Leek (2 c)
1 Carrot (1 c)
1/2 Yellow Summer Squash
1 c Whole Snow Peas
1/3-1/2 pkg Extra Firm Tofu (hold out till the last hour)
1 Chinese Pork and Chicken hard Sausage sliced thin and on the diagonal (hold out til the last hour)
1 Large sweet Yellow Pepper (3/4 c)
1- 1”slice Cabbage or 4-5 baby Bok Choy chopped
1 1/2 Tbsp sliced Ginger
1/2 c Chopped Cilantro
1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning
1 tsp Johnnies Seasoning Salt or equivalent
2 tsp Dark Soy
1 tsp Sesame Oil
1 Tbsp Shoaxing Cooking Wine (Chinese Cooking Wine or Sherry)
1 c Water
OPTIONS: Fresh Young Coconut Meat and Juice, Oyster Sauce, lotus Root, water Chestnut, Bamboo Shoots, Lemon Grass, Bok Choi….the list goes on!
DIRECTIONS:
Add the long handled Trivet to the Pot then add about 6 c Water to the Pot as well. You will be setting your Bowl down into the water. if using a Stainless Bowl make sure that the Water stays 3” below the rim of the Bowl.
Add 1 c Water to the Bowl (coconut water makes it sweeter). After you have chopped and sliced all of the Veggies, season the Chicken with a little Johnnies seasoning, and the Simply Asia seasoning. Add the Chicken to the Water first and then load the Bowl with about 2/3 of the Veggies. Pour in the Soy, Sesame Oil and Wine.
