Ginseng chicken soup [Pressure cooker recipe]

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This has to be the most effortless dish I cooked during #mco. It’s super easy – clean chicken, dump everything into pot. Done! 

We found this ginseng herbal mix in our pantry, which we bought from the Mo Sang Kor shop in Klang. It’s actually very tasty with enough herbally kick! When mixed with the right amount of chicken and extra herbs – it was super delicious. Chicken breast is so good for soups like these because it really softens up under pressure.

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You can probably tell that we love making soup with our pressure cooker. It’s super fast and easy – as we just need to prepare our ingredients and place them into the pot – and soup is done in less than 30 minutes.

And they’re super healthy and nutritious! All we need is just plain rice and stir-fry vegetables for a complete meal.

Any prepackaged ginseng packets would work – we just happen to have this Mo Sang Kor packet in our pantry.

KEY TIPS:
* I always like to add additional herbs if I have it at hand. For this, I added 1 tbsp of goji berries and 5 red dates to sweeten the soup. 
* For pressure cooker, always use less water than recommended on the packet, as the pot retains a lot of water. For this soup, I used only 1.2 litre of water (vs. 3 litre as recommended by the packet). Visual gauge usually works for me – also it is much easier to add water after pressure cooking than reducing it. As a rough guide, water needed for pressure cooker is usually 1/2 of the recommended water amount. 
* Use whole chicken to extract the essence from the bones. Personally, I like using a mix of chicken leg, drumsticks, thighs and breast – which yield enough bones as well as natural chicken oil to release flavour the soup. I used about 800g of chicken today to last us for two meals. 

For videos and step-by-step instructions, check out our Instagram post here.

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