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Photo of Chicken and Pakchoi Broth by Archita Ray at BetterButter
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Chicken and Pakchoi Broth

Jan-05-2016
Archita Ray
20 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chicken and Pakchoi Broth RECIPE

A nutritious and flavouful broth inspired from my favourite Chicken soup

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Pan Asian
  • Simmering
  • Boiling
  • Soups
  • Low Carbs

Ingredients Serving: 2

  1. For the stock - makes 3 cups
  2. Chicken, with bones - 6 pieces
  3. ginger paste - 1 tbsp.
  4. carrots - 1 small - diced
  5. garlic paste - 1 tbsp.
  6. pepper powder - 1 tbsp.
  7. Aji no moto/mono sodium glutamate - a pinch
  8. water - 4 cups
  9. salt - to taste
  10. Pakchoi - a bunch - trimmed and washed
  11. Button mushrooms - 1 cup - halved
  12. Spring oinons - a handful - chopped for garnish
  13. Salt and pepper - to taste
  14. butter - 1 tbsp

Instructions

  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!

Reviews (2)  

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Shini Prakash
Jan-06-2016
Shini Prakash   Jan-06-2016

Looks yummy and filling :D

Deviyani Srivastava
Jan-06-2016
Deviyani Srivastava   Jan-06-2016

Nice!

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