Paleo Chinese Chicken Bone Broth – delicious and authentic Asian chicken bone broth with Instant Pot and Stovetop versions to keep you healthy and fight winter cold.
I’d been dying to make this chicken bone broth as soon as the weather turned cold. Finally, it appears to be obliging. Now, this is not my first time posting chicken bone broth recipes on this blog. Actually, my very first post back in April 2015 dealt with this particular recipe among other various versions.
Since then, I’ve discovered a faster way to make the chicken bone broth with the help of my new kitchen friend – Instant Pot. It took me a while to learn how to use this new tool because I wasn’t able to find sufficient info online. Well I’m happy to say I persevered, and I’m very happy with how the broth turned out.
The chicken is juicy and tender, and falls of the bone as soon as I open the pot. The broth is clean and savory. The shiitake mushrooms are juicy and the vegetables are tender but not mushy.
I added a few Asian herbal ingredients like goji berries and Korean red dates, not to mention 2 small packs of Chinese soup stew herbal mix from my mom. 35 minutes later, with a touch of rice wine and a few teaspoons of sea salt, you will be on your way to a soul-warming sensation and out-of-this-world goodness !
If you are interested in the Chinese herbal mix, I’d recommend that you go to a good local Chinatown herbal store and ask the people about the best combo for chicken soup stew. A little goes a long way so be careful not to use too much. Alternatively, check out my pantry guide and this blog post for an online Chinese herbal shop from LA that ships high quality Chinese herbs world wild.
Want to learn more about the benefits of Bone Broth, this is a great article to learn more science behind bone broth benefits.
It took the instant pot 35 minutes to cook the broth with 20 minutes to pressurize and another 30 minutes to de-pressurize. You can absolutely follow the same recipe for a stove-top version. The total cooking time for a stove-top version is about 60-80 minutes over medium-low heat after you reach a boiling state.
If you have any questions, please feel free to comment below. To our good health !
A traditional Asian style chicken bone broth soup with shiitake mushrooms, carrots, and daikon radish. It will keep you warm and healthy throughout the winter. Paleo, Whole30, Keto friendly recipe. Authentic Paleo Asian food recipe.
- 3.8 lb whole chicken
- 2 medium size loose carrots cubed
- 2 ½ cups daikon raddish cubed (use a vegetable peeler to peel the outer skin first then cube)
- 1 cup shiitake mushrooms sliced (rehydrate the mushrooms a night before and keep the mushroom water)
- 3 tbsp goji berries optional
- 4 large Chinese red dates alt. medjool dates
- 2 tea leaf bags mixed variety of Chinese dry herbal ingredients for chicken stew use optional, (ginseng, astragalus root)
- 2 ½ tsp sea salt
Rinse the chicken under cold water. Pat dry. (optional) trim the chicken skin and extra fat.
Place the whole chicken in a large size about 6 Qt. pot. Add all the ingredients (from items 1 through 7).
- Fill the pot with mushroom water and cold water up to 3.5 Qt. (* leave extra room to prevent over boiling)
- Press “Soup” - High Pressure - Normal - 35 mins.
- Start with high heat. After boiling, turn the heat down to simmer for 60-80 minutes.
- (optional) Add Chinese cooking rice wine in the end before turning off the heat
- Add 2 ½ tsp sea salt
- It took the instant pot 35 minutes to cook the broth with 20 minutes to pressurize and another 30 minutes to naturally de-pressurize. You can absolutely follow the same recipe for a stove-top version. The total cooking time for a stove-top version is about 80 minutes over medium-low heat after the soup pot reaches a boiling state.
- If you are not strict on alcohol consumption, most traditional Asian chicken bone broth adds 1-2 tbsp Chinese rice cooking wine in the cooking process for extra flavor.