Paleo Chinese Chicken Sparerib Soup - a homemade Asian chicken and sparerib soup to nourish your soul and keep you healthy throughout the winter. Find the recipe below for instant pot and slow cooker methods. Hands-on prep time about 15 mins. Cook time for I.P - 50 mins. For Slow Cooker - 8 to 10 hours.
Course Broth, Main Course, Soup
Cuisine Asian, Asian American, Chinese
Keyword Asian Bone Broth Soup, Chicken Sparerib Soup, Instant Pot Chicken Soup, Instant Pot Soup, Paleo Chicken Soup
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
6drumstickschickeneither skin on or without skin
4oz.fresh shiitake mushroomssliced
1 1/2cupslotus root, peeled and dicedoptional
Sea salt to taste before serving
Water or low-sodium store bought chicken brothsee notes section for more info
To make the best broth, fill-in a large pot of water that’s just enough to cover the raw chicken and pork ribs. Bring the water to boil then add raw chicken and pork ribs. Cook under high heat until the water returns to a boil and there is no blood coming out (about 5-7 mins after the water returns to a boil). Turn off the heat.
Dump the murky water. Rinse the chicken and pork ribs under room temperature water. *See more info under the notes section
Add the cleaned chicken and ribs to instant pot/slow cooker with the rest of ingredients. Add enough water or store bought chicken broth to cover the top of the ingredients. *See more info under the notes section.
For Instant pot, turn the valve to Sealing position. Press Soup - Adjust to 50 mins.For Slow cooker, press Slow Cook - (pressure normal) - Adjust to 8 to 10 hours.
Once the cook time is finished and if you use instant pot, please let it come to natural pressure release. The soup might burst through the valve if use quick release.
Season with sea salt to taste before serving.
Rinse under room temperature water.If you rinse the parboiled meat under cold/ice water, the meat will tighten and become chewy. Room temperature water and slightly warm to the touch is the best.How much liquid to add to the stew pot?
For an instant pot, the liquid level should be about 1-inch higher than the ingredients.
For a slow cooker, the liquid level should be about 1 1/2 -inch higher.
And if you use a clay pot or a regular large soup pot to cook over a stovetop, you may need to add more water during the cooking process to compensate for the water evaporation.
By coincidence, I found that using a combination of low sodium chicken broth and tap water - as opposed to tap water only - will result in an even more flavorful broth.