Name: Chicken and Pakchoi Broth recipe by Archita Ray at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: For the stock - makes 3 cups; Chicken, with bones - 6 pieces; Ginger paste - 1 tbsp.; Carrots - 1 small - diced; Garlic paste - 1 tbsp.; Pepper powder - 1 tbsp.; Aji no moto/mono sodium glutamate - a pinch; Water - 4 cups; Salt - to taste; Pakchoi - a bunch - trimmed and washed; Button mushrooms - 1 cup - halved; Spring oinons - a handful - chopped for garnish; Salt and Pepper - to taste; Butter - 1 tbsp

ABOUT Chicken and Pakchoi Broth RECIPE

A nutritious and flavouful broth inspired from my favourite Chicken soup

Ingredients Serving: 2

For the stock - makes 3 cups
Chicken, with bones - 6 pieces
Ginger paste - 1 tbsp.
Carrots - 1 small - diced
Garlic paste - 1 tbsp.
Pepper powder - 1 tbsp.
Aji no moto/mono sodium glutamate - a pinch
Water - 4 cups
Salt - to taste
Pakchoi - a bunch - trimmed and washed
Button mushrooms - 1 cup - halved
Spring oinons - a handful - chopped for garnish
Salt and Pepper - to taste
Butter - 1 tbsp

Instructions

In a pressure cooker, put all the ingredients listed under STOCK and let it cook for 5-6 whistles.
Remove from heat and strain the stock.
Remove the chicken from the bone and keep aside.
In a large pan, heat the butter.
Toss in the boiled shredded chicken and the mushroom.
Add the pakchoi leaves and let it cook for 2 - 3 minutes.
Add the prepared stock.
Check for seasoning. Adjust accordingly.
Let it simmer for 5 minutes.
Garnish with chopped spring onions and serve steaming hot!

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