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

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


  • Cook Time


  • Serves





About Chicken and Pakchoi Broth Recipe

A nutritious and flavouful broth inspired from my favourite Chicken soup

Chicken and Pakchoi Broth, a succulent delicacy which is famous all over the world. Chicken and Pakchoi Broth is one dish which makes its accompaniments tastier. With the overflow of flavours, Chicken and Pakchoi Broth has always been everyone's favourite. This recipe by Archita Ray is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Chicken and Pakchoi Broth, just the perfect situation when you realise that you need to know how to make the perfect Chicken and Pakchoi Broth. So, at that time you can try out this delicious recipe by Archita Ray. The recipe of Chicken and Pakchoi Brothis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Chicken and Pakchoi Broth is 10 minute. This recipe of Chicken and Pakchoi Broth is perfect to serve 2. Chicken and Pakchoi Broth is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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 Prakash3 years ago

Looks yummy and filling :D

Deviyani Srivastava3 years ago