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the Ding Tai Fung chain has a branch about 20 min ride from my abode, and they do wild chicken soup at ~$10 a bowl
for me their fare is not (just) food, but a great companion to reading my Kindle
Have attached a video that teaches how to prepare the soup :0)
Go to work. I am sure you can locate proper chicken in the farmer's market in the worst case, and probably going to any non-frozen fresh organic chicken place would do.
It is going to be a difficult day when some doctor says to me I must lay off the chicken soup
This chicken soup is inspired by Din Tai Fung House Jidori Chicken Soup that is steamed for hours to give you that light yet flavorful and a clean-tasting bowl of chicken soup.
What is Jidori chicken?Jidori chicken is the Japanese word for land/ground chicken, which is similar to free-range chicken. This is supposed to be a high-quality chicken that is never frozen and has better flavor and texture compared to regular farm-raised chicken.
What to substitute for Jidori chicken?Of course Jidori chicken is nowhere to be found here where I am. The next best substitute is to use free-range organic chicken.
Recipe modificationsDin Tai Fung steamed the chicken soup for hours in an individual serving bowl. So it is served straight in the bowl the soup is steamed in. I use an Instant Pot to make this soup using the pressure cooker function, but you can also use the steam function for 1 hour (low pressure) if you prefer. I also prepare the soup for 4 individual servings instead of just one.
How to cook Din Tai Fung Jidori Chicken Soup1. Bring a large pot of water to a boil. Add chicken pieces and boil for about 5 minutes. You will see lots of scums and foams from the blood. Turn off the heat
2. Discard the boiling liquid. Rinse the chicken to get rid of scums and foams. This will give you clear-looking soup later
3. Arrange the parboiled chicken pieces inside a bowl deep enough and big enough for the ingredients (and can fit inside the Instant Pot or your multicooker). Add ginger slices, white parts of green onion, water, wine, and salt. Cover with a piece of aluminum foil.
4. Put 1 cup of water inside the inner pot. Place a trivet in there. Put the bowl on top of the trivet. Close the lid. Turn the steam release valve to “sealing”. Press “Pressure Cooker” and make sure it’s on “high pressure” and set the timer to 30 minutes.If you are using “steamer” function, the pressure will be on “low pressure”. Set timer to 1 hour
5. When it’s done cooking, do a natural release. Carefully, unlock the lid and remove the bowl from the cooker and remove the foil and serve while it’s warm
Did you make this recipe?I love it when you guys snap a photo and tag to show me what you’ve made ?? Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Din Tai Fung Steamed Chicken Soup Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Servings –+ servings
Cook ModePrevent your screen from going dark
Instructions Parboil the chicken:Bring a large pot of water to a boil. Add chicken pieces and boil for about 5 minutes. You will see lots of scums and foams from the blood. Turn off the heat. Discard the boiling liquid. Rinse the chicken to get rid of scums and foams
Assembling:Arrange the parboiled chicken pieces inside a bowl deep enough and big enough for the ingredients (and can fit inside the Instant Pot or your multicooker). Add ginger slices, white parts of green onion, water, wine, and salt. Cover with a piece of aluminum foil.
If cooking on the stove:Bring a large pot of water in a steamer to a boil. Put a trivet in there. Put the bowl on top of the trivet and lower the heat to low and steam for 1 1/2 to 2 hours
Serve while it's warm
If cooking with Instant Pot pressure cooker or other multicookers:
Put 1 cup of water inside the inner pot. Place a trivet in there. Put the bowl on top of the trivet. Close the lid. Turn the steam release valve to "sealing". Press "Pressure Cooker" and make sure it's on "high pressure" and set timer to 30 minutes
If you are using "steamer" function, the pressure will be on "low pressure". Set timer to 1 hour
When it's done cooking, do a natural release. Carefully, unlock the lid and remove the bowl from the cooker and remove the foil and serve while it's warm
Din Tai Fung Steamed Chicken Soup
This chicken soup is inspired by Din Tai Fung House Jidori Chicken Soup that is steamed for hours to give you that light yet flavorful and a clean-tasting bowl of chicken soup.
NotesYou can also use 16 drummettes or wings or combinations of both. Din Tai Fung uses drummettes and wings.
