Chinese Chicken Noodle Soup

From Tiny Urban Kitchen

This is now a favorite for me to make!  It’s super easy.

Here’s what she has for her instructions

“3 1/2 pounds chicken bones, necks, backs, and/or pieces
9 cups water
1 cup Chinese rice wine or sake
6 slices of fresh ginger (lightly smashed)
Salt and pepper to taste”

Usually, you bring it to a boil and cook it for 1.5 hours.  I want to try it with a pressure cooker today.

This site says with a pressure cooker, you could reduce the time by 1/3 typically, so I’m guessing I probably could do this in about 30 minutes, which interestingly is about the same time Jen’s beef noodle soup recipe takes.  Alright, here we go!


OK we are eating yesterday’s leftovers tonight because the cornish hen FAILED to defrost overnight in the fridge.  Like what?  Yes.  I took it out and it was still hard.  What am I supposed to do with that?  I hate using the microwave to defrost because it always ends up that the meat accidentally gets cooked a little.  Gross.  At least I know our fridge is working!  Though it may need some recalibration, folks?


//edit again//

OK, I think I managed to defrost the hen enough in water so that I could chop it apart and put it into the soup.  We’ll see how it goes!

How do you defrost your chicken meat?  I dislike handling chicken meat, because I once got salmonella in college, and chicken was definitely suspect.  I still don’t handle it confidently.  How do you handle your chicken meat?

I’m just hoping the pressure cooker doesn’t explode.  They don’t make the exploding kind anymore, do they?


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