This chicken soup is inspired by Din Tai Fung House Jidori Chicken Soup that is steamed for hours to give you that light yet flavorful and a clean-tasting bowl of chicken soup.
What I love about Din Tai Fung are its simple yet flavorful and high-quality ingredients they use in their dishes. The presentation is very clean and straight to the point. I’ve shared other Din Tai Fung’s inspired dishes such as Din Tai Fung Easy Spicy Wonton Sauce, Din Tai Fung Pork Chop Fried Rice, Din Tai Fung Easy Cucumber Salad, Din Tai Fung – Inspired Seaweed and Bean Curd Salad in Vinegar Dressing, and Easy Din Tai Fung Shrimp and Egg Fried Rice so far.
What is Jidori chicken?
Jidori chicken is the Japanese word for land/ground chicken, which is similar to free-range chicken. This is supposed to be a high-quality chicken that is never frozen and has better flavor and texture compared to regular farm-raised chicken.
What to substitute for Jidori chicken?
Of course Jidori chicken is nowhere to be found here where I am. The next best substitute is to use free-range organic chicken.
Recipe modifications
Din Tai Fung steamed the chicken soup for hours in an individual serving bowl. So it is served straight in the bowl the soup is steamed in. I use an Instant Pot to make this soup using the pressure cooker function, but you can also use the steam function for 1 hour (low pressure) if you prefer. I also prepare the soup for 4 individual servings instead of just one.
How to cook Din Tai Fung Jidori Chicken Soup
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
2. Discard the boiling liquid. Rinse the chicken to get rid of scums and foams. This will give you clear-looking soup later
3. 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.
4. 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 the timer to 30 minutes.If you are using “steamer” function, the pressure will be on “low pressure”. Set timer to 1 hour
5. 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
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Din Tai Fung Steamed Chicken Soup
Ingredients
- 4 chicken drumsticks see notes
- 4 slices fresh ginger 2 x 1 x 1/4 inch slices each
- 4 stalks green onion white parts only
- 1 Tbsp rice wine
- 4 cups water
- 1 tsp salt or more to taste
Instructions
Parboil the chicken:
- 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
Assembling:
- 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.
If cooking on the stove:
- 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
- Serve while it's warm
If cooking with Instant Pot pressure cooker or other multicookers:
- 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
- If you are using "steamer" function, the pressure will be on "low pressure". Set timer to 1 hour
- 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
2 comments
I tried the recipe in the Itaki Pro electric bento lunchbox unit, added bok choy at the end. It was wonderful.
Hi Irene, what a neat cooker you have there. I love the idea! I might consider getting one 🙂 I’m glad the soup turned out great for you!