Description
This chicken broth isn’t nice, transparent and clean. In fact, it is dark, cloudy and mean. But it’ll taste like your mom’s Chinese chicken broth with far less effort!
Ingredients
Scale
- 2 pounds of chicken necks or 4 chicken breasts
- 1 pound of chicken feet
- A handful of chicken bones, not the carcass (optional)
- 2-inch knob of ginger, sliced
- 2 teaspoons of black peppercorns
- 8 large dried shiitake mushrooms, rehydrated and washed
- 1 white onion, diced
- 3 cloves of garlic, crushed
- A handful of cilantro stems
- 2 bay leaves
- Filtered water
- Salt to taste
Instructions
BREW IN A 6-QUART INSTANT POT
- Fill ‘er up. Add all of the ingredients except for the salt into the Instant Pot. Fill the pot to the max line with filtered water.
- Let the pot get busy. Close and lock the lid, then turn the venting knob to the sealing position. Select the Soup mode which should cook at high pressure for 2 hours. Deselect the Keep Warm setting and then let the appliance do the work. Once done, allow the pressure to naturally release.
- Finishing touches. Open the lid and strain the broth of its ingredients using a fine mesh sieve or cheesecloth. Enjoy immediately or transfer to a storage medium and place it in the fridge or freezer for use later. Season with salt accordingly before use.