Chicken and Marinade

1. Chicken thigh x 5

2. Light soy sauce x 1 tbsp

3. Oyster sauce x 1 tbsp

4. Shaoxing wine x 1 tbsp

5. Garlic powder x 1 tsp

6. Pepper x a few shakes

7. Sesame oil x 0.5 tbsp

Soup ingredients

8. Hard boiled eggs x 5

9. Carrot x 1, cut into thick rounds

10. Potato x 2 small, peeled and cut into bite sized pieces

11. Soft tofu x 1 packet, cut into cubes

12. Garlic x 20 cloves, smashed

13. Onion x 1, sliced into eighths

14. Spicy pickled mustard greens x 1 pack (200g), cut into bite-sized pieces

15. Sour mustard greens x 1 pack (300g), cut into bite-sized pieces

16. Tomato x 1, cut into eighths

17. Water (or chicken broth) x 1.5 litres

18. Light soy sauce

19. Maple syrup / sugar

1. Marinate the chicken in marinade overnight or for at least 5h.

2. Put all ingredients except soft tofu into the pressure cooker together with 1.5 litres of water (or chicken broth).

3. Set the pressure cooker setting to “Soup”, then press Start.

4. When pressure cooker is done cooking on the “Soup” setting, open the pressure cooker and press “Multi Cook” until the setting is at “Sauce Thickening”, then press start. This will boil the soup.

5. Add the soft tofu and boil for a while, then cancel the programme.

6. Taste the soup, season with light soy sauce and maple syrup/sugar if necessary.

7. Serve hot with rice.