Chicken and Pakchoi Broth | How to make Chicken and Pakchoi Broth

By Archita Ray  |  5th Jan 2016  |  
2 reviews Rate It!
  • Chicken and Pakchoi Broth, How to make Chicken and Pakchoi Broth
Chicken and Pakchoi Brothby Archita Ray
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

4

2





About Chicken and Pakchoi Broth

A nutritious and flavouful broth inspired from my favourite Chicken soup

Chicken and Pakchoi Broth, a deliciously finger licking recipe to treat your family and friends. This recipe of Chicken and Pakchoi Broth by Archita Ray will definitely help you in its preparation. The Chicken and Pakchoi Broth can be prepared within 20 minutes. The time taken for cooking Chicken and Pakchoi Broth is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Chicken and Pakchoi Broth step by step. The detailed explanation makes Chicken and Pakchoi Broth so simple and easy that even beginners can try it out. The recipe for Chicken and Pakchoi Broth can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chicken and Pakchoi Broth from BetterButter.

Chicken and Pakchoi Broth

Ingredients to make Chicken and Pakchoi Broth

  • For the stock - makes 3 cups
  • Chicken, with bones - 6 pieces
  • Ginger paste - 1 tbsp.
  • Carrots - 1 small - diced
  • Garlic paste - 1 tbsp.
  • Pepper powder - 1 tbsp.
  • Aji no moto/mono sodium glutamate - a pinch
  • Water - 4 cups
  • Salt - to taste
  • Pakchoi - a bunch - trimmed and washed
  • Button mushrooms - 1 cup - halved
  • Spring oinons - a handful - chopped for garnish
  • Salt and Pepper - to taste
  • Butter - 1 tbsp

How to make Chicken and Pakchoi Broth

  1. In a pressure cooker, put all the ingredients listed under STOCK and let it cook for 5-6 whistles.
  2. Remove from heat and strain the stock.
  3. Remove the chicken from the bone and keep aside.
  4. In a large pan, heat the butter.
  5. Toss in the boiled shredded chicken and the mushroom.
  6. Add the pakchoi leaves and let it cook for 2 - 3 minutes.
  7. Add the prepared stock.
  8. Check for seasoning. Adjust accordingly.
  9. Let it simmer for 5 minutes.
  10. Garnish with chopped spring onions and serve steaming hot!

My Tip:

Do not skip the Ajinomoto (Aji No Moto), it gives a definite flavour to the soup and a pinch of it does not hurt.

Reviews for Chicken and Pakchoi Broth (2)

Shini Prakash2 years ago

Looks yummy and filling :D
Reply

Deviyani Srivastava2 years ago

Nice!
Reply