Kiamchye Chicken Soup

Warm and comforting with fall-off-the-bone tender chicken, silky soft tofu, and an egg that's been flavoured with the soup. Yum!

ingredients.

Chicken and Marinade

  1. Chicken thigh x 5

  2. Light soy sauce x 1 tbsp

  3. Oyster sauce x 1 tbsp

  4. Shaoxing wine x 1 tbsp

  5. Garlic powder x 1 tsp

  6. Pepper x a few shakes

  7. Sesame oil x 0.5 tbsp


Soup ingredients

  1. Hard boiled eggs x 5

  2. Carrot x 1, cut into thick rounds

  3. Potato x 2 small, peeled and cut into bite sized pieces

  4. Soft tofu x 1 packet, cut into cubes

  5. Garlic x 20 cloves, smashed

  6. Onion x 1, sliced into eighths

  7. Spicy pickled mustard greens x 1 pack (200g), cut into bite-sized pieces

  8. Sour mustard greens x 1 pack (300g), cut into bite-sized pieces

  9. Tomato x 1, cut into eighths

  10. Water (or chicken broth) x 1.5 litres

  11. Light soy sauce

  12. Maple syrup / sugar

how to cook.

  1. Marinate the chicken in marinade overnight or for at least 5h.

  2. Put all ingredients except soft tofu into the pressure cooker together with 1.5 litres of water (or chicken broth).

  3. Set the pressure cooker setting to “Soup”, then press Start.

  4. When pressure cooker is done cooking on the “Soup” setting, open the pressure cooker and press “Multi Cook” until the setting is at “Sauce Thickening”, then press start. This will boil the soup.

  5. Add the soft tofu and boil for a while, then cancel the programme.

  6. Taste the soup, season with light soy sauce and maple syrup/sugar if necessary.

  7. Serve hot with rice.

Recipe by Chops.