Stewed Milky Chicken with Date and Lotus Seed (Instant Pot Version)｜紅棗蓮子鮮奶燉雞 (壓力煲版)

It is the very nutritious soup that is very good for skin or post-natal nourishment. I made it every winter to boost up our energy. 

Stewed Milky Chicken with Date and Lotus Seed

紅棗蓮子鮮奶燉雞

INGREDIENTS:

2 pcs Chicken Legs, skinless

3 cups Milk, homogenized

1 cup Water

4 tablespoons Chinese Cooking Rice Wine

4 Red Dates

12 Lotus Seeds, cores removed

Salt to taste

DIRECTION:

Red Dates are on the left and lotus seeds are on the right.

1. Soak the dried lotus seeds in water until soften.  Remove the green core in the middle of each with a toothpaste, if there is any.

2. Remove and discard the pit in each red date.

3. In a heat-proof container.  Add chicken, dates, and lotus seeds.

4. Pour in milk.

5. Add water and rice wine.  Cover the container with a lid.

6. In an instant pot, add 3 cups of water and place a low rack on the bottom.  Carefully put the covered container on the rack.

7. Put the lid on the instant pot.  Put the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high.  Press the "+" or "-" button to set the time to 10 minutes.  When the cooking process is done, allow the pressure release naturally.  Remove the container from the instant pot right away.

8. Season the soup with salt.  Serve immediately.

Conch, Chestnut, and Pork Bone Soup (instant pot)｜粟子螺頭豬骨湯 (壓力煲)

INGREDIENTS:

8 Conches, dried

20 Chestnuts (I used frozen)

4 Pork Bones

3 Sweet Dates

5 Chinese Yam, dried

2 tablespoons Goji, dried

10 Longan, dried

Salt to taste

材料：

8 隻  乾螺頭

20 粒  粟子 (我這兒用上急凍)

4塊  豬骨

5 片  淮山

2 湯匙  杞子

10 粒  龍眼乾

鹽調味

DIRECTION:

1. Rinse dried conches under running water.

2. Rinse pork bones under running water to remove the small bone pieces.

3. Crack open dried longans and remove the sweet flesh; discard the shells.

4. Prepare the goji.

5. Prepare dried Chinese Yam and sweet dates.

6. Add all ingredients in the instant pot.  Close the seal.  Set up "high pressure" for 30 minutes.  When it is finished boiling, allow it to release the pressure naturally.

7. Enjoy when it is hot.

Steamed Sweet Milky Custard Egg (Instant Pot version) ｜鮮奶燉蛋 (壓力煲版)

First snow today!  It is only the second week of November.  It seems like the winter just suddenly arrived.  My son was so excited jumping up and down in the bed.

It was -10 outside and I just found out in this particularly cold morning that my son didn't have his winter garments.  I've been putting jackets, gloves, and hats on my son and he's been forgetting to bring those things home.  He didn't realize how important it was to take care of his things until he found himself with nothing extra to put on to keep him warm.

He was crying because his ears ached in the bitter cold while he waited for the school bus.  We then needed to bring him back home and find him a small old hat under the drawer to wear.  Eventually, he missed the school bus and he got to wear that toddler hat to go to school today.

What a bustling morning!  Sometimes I wonder if most of the parents share the similar experience.

Sweet milky custard egg is a common dessert in Hong Kong many people will choose to to make at home.  My husband and I adore the silky texture of the egg.  You can substitute milk for coconut milk, or use only egg white instead of whole eggs.  If you don't have an instant pot, you can steam it over medium-low heat for 20 minutes.

Steamed Sweet Milky Custard Egg (Instant Pot version)

鮮奶燉蛋 (壓力煲版)

INGREDIENTS:

2 Eggs, large

1 cup Milk, homogenized

4 tablespoons Sugar

DIRECTION:

1. In a bowl, combine eggs and sugar.

2. Whisk until it is well combined.

3. Add milk and whisk well.

4. Pour the milk mixture slowly in a heat-proof container through a tea infuser.  This step is to get rid off the egg membrane.

5. Cover the container with foil tightly.

6. In the instant pot.  Pour in 2 cups of water and place in a low rack.  Carefully put the container on top.

7. Close the venting knob.  Press the "Manual" button once, and then press "Pressure" to adjust the pressure to low.  Press the "-" or "+" button to set the time to 6 minutes.

8. When the cooking process is done, allow the pressure to release naturally until the floating valve goes down.  Remove the container from the instant pot right away.  Serve it immediately.

In Hong Kong, we serve this custard egg both cold or hot.  It depends on the individual's preference.

Thanks for stopping by.  I hope you enjoy this recipe.

Instant Pot Chicken Noodle Soup ｜壓力煲雞肉麵條湯

There is a flu around the house.  My husband was hugging boxes of Kleenex wherever he goes and my little boy was coughing here and there.  Luckily I stayed healthy so I was able to make something comforting for them to eat.  Hope their cold will go away along with the bitter cold weather after this weekend.

Making chicken noodle soup in an instant pot does not short change the flavours.  The broth is actually rich and fragrant, and the chicken is even moister.

I added light soy sauce in this recipe to season the soup instead of salt.  I found soy sauce enhances chicken flavour while eliminating the "blank salty taste".  It keeps a depth to the broth.

My husband ate three bowls of this soup in a row and showed me a face of comfort and appreciation. It is so worth it.

Instant Pot Chicken Noodle Soup

壓力煲雞肉麵條湯

INGREDIENTS:

1 Whole Chicken, giblets removed (so it fits inside an instant pot)

4 Carrots

4 stalks Celery

1 White Onion, small

4 Garlic Cloves, peeled

1 bunch Flat Leaf Parsley, leaves only

5 cups Water

1 cup Pasta of your choice

4 tablespoons Light Soy Sauce (optional)

Salt to taste

2 tablespoons (for frying)

DIRECTION:

1. Cut the celery, carrot, and onion into bite sizes.  Cut the garlic into rounds.

2. Roughly chop the parsley; set it aside.

3. In the instant pot, add the vegetable oil, carrots, onion, celery, and garlic cloves.  Press the "Sauté" button and stir fry the vegetables until they are fragrant and slightly soft; it's about 5 minutes.  Press the "Cancel" button to turn off the heat.

4. Add chicken and pour in water.  The water is not necessary cover the whole chicken.

5. Close the lid and turn the venting knob to seal.  Press the "Manual" button once, and then press the "Pressure" button to adjust the pressure to high and press the "+" or "-" button to set the time to 15 minutes.

6. When the cooking process is finished, allow the pressure to release naturally and the floating valve goes down.  Open the lid.

7. Remove the chicken from the pot.

8. Add pasta.

9. Add Soy Sauce if you are using.

10. Press the "Sauté" button and allow the soup to come to a boil and the pasta to cook through.

11. Meanwhile, shred the chicken and remove all the bones.

12. Add the shredded chicken back into the instant pot.

13. Turn off the heat.  Stir in the parsley before serving.  Add salt if desired.