• Bone from 1 chicken breast
  • 2 cups (½ liter) water
  • 1 tsp salt
  • 1 tbsp Ginger grated
  • 1 clove garlic, whole
  • 3 tbsp soy sauce
  • 1 tbsp rice apple, or white wine vinegar
  • 1 cup dried mushrooms
  • 1 cup shiitake mushrooms
  • 8 oz (200 g) fettuccini rice noodles
  • ½ cup dried seaweed, optional
  • ½ green onion, finely chopped
  • 2 soft boiled eggs
  • 4 slices Kassler loin
  • Place the stainless steel inner pot inside the Instant Pot®. Add the bone of a chicken breast or a bone-in chicken breast with 2 cups (½ liter) of water. Season with salt, ginger, and garlic. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • When done cooking, let the pressure release naturally for 10 Minutes, then pressCancel and turn steam release handle to Venting.
  • Once all the steam has been released, open the lid, remove the bone from the bowl and add to the broth: soy sauce, vinegar, dried mushrooms, mushrooms sautéed in olive oil and garlic, rice noodles and algae (optional). Press Saute and set time to 10 Minutes.
  • Serve on two plates, with chopped chives, soft-boiled eggs, shelled and cut in half, and Kassler loin.
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