Din Tai Fung Steamed Chicken Soup

Step 1

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

Step 2

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.

Step 3

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

Step 4

Serve while it's warm

Step 5

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

Step 6

If you are using "steamer" function, the pressure will be on "low pressure". Set timer to 1 hour

Step 7

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