Ginger Soybean Soup

Name: Ginger Soybean Soup
Ingredients: 1 tbsp peanut oil; 1 None medium onion, finely chopped; 2 cloves garlic, minced; 1 None fresh long red chili, finely chopped; 1 1/4 inch fresh ginger, grated; 1 tsp five-spice powder; 1/2 cup Chinese cooking wine; 1/3 cup light soy sauce; 2 1/4 lb chicken necks or assorted chicken bones; 7 oz dried soybeans, soaked in cold water overnight, rinsed, drained; 10 oz Chinese cabbage, finely shredded

11 ingredients

3 steps

Ingredients

1 tbsp peanut oil
1 None medium onion, finely chopped
2 cloves garlic, minced
1 None fresh long red chili, finely chopped
1 1/4 inch fresh ginger, grated
1 tsp five-spice powder
1/2 cup Chinese cooking wine
1/3 cup light soy sauce
2 1/4 lb chicken necks or assorted chicken bones
7 oz dried soybeans, soaked in cold water overnight, rinsed, drained
10 oz Chinese cabbage, finely shredded

Directions

1

Heat oil in 6 quart pressure cooker. Cook onion, garlic, chili and ginger, stirring, until onion softens. Add five-spice powder and cook, stirring, until fragrant. Add cooking wine and simmer, uncovered, until liquid has reduced by 1/2. Add soy sauce, 6 cups water and chicken. Secure lid and bring to a boil. Reduce heat and cook for 20 mins.
2

Release pressure using quick release method and remove lid. Discard chicken. Add soybeans and secure lid. Bring to a boil then reduce heat and cook for 25 mins.
3

Release pressure using quick release method and remove lid. Add Chinese cabbage and simmer, uncovered, until tender. Season.