How To Make The Best Chinese Chicken Soup (Easy!)
Hello everyone, thanks for tuning in. Today I'm gonna show you how to make
instant pot Chinese chicken and baby spare rib soup.
My name is ChihYu Smith from IHeartUmami.com. I share
Asian-inspired paleo, whole 30, and keto recipes.
So if you love healthy, low-carb, delicious food,
keep on watching. Add diced carrots and celery.
Add chicken and baby spare ribs. Add one Chinese dry herbal packet from
root and spring. Here we have all the dry herbal
ingredients from the packet. Simply add water. Seal the lid
and high pressure cook for 50 minutes. Once the soup is done cooking, allow it
to come to natural pressure release until the veil drops.
When it's done, season with salt to taste.
To store, allow the soup to come to room temperature and it's no longer hot.
Leave the herbs in the pot. The flavor will deepen
after you reheat the next day. There are hundreds and thousands of Chinese
herb varieties. Some are edible, for example, goji berries,
while others are for flavor only. The best way to tell
is to take a small bite after you cook all the ingredients.
You will know the difference right away.
For more information and to find more of my Asian-inspired paleo, whole 30, and
keto recipes, please visit IHeartUmami.com.