A Singaporean Mum

A comforting, nourishing broth made easy in the Instant Pot. The dried Japanese scallops and mushrooms add rich umami, while the long pressure cook time transforms the chicken into a deeply flavourful, collagen-rich soup.

Here’s how I do it!

Ingredients

6 dried Japanese scallops, rehydrated

8 dried shiitake mushrooms, rehydrated

1 whole chicken, minus the thighs

Salt, to taste

Water, enough to cover the ingredients (about 1.5 to 2 litres)

Method

1. Prepare ingredients

• Rinse and rehydrate dried scallops and mushrooms in warm water until softened.

• Clean the chicken and trim excess fat if desired.

2. Pressure cook

• Place rehydrated scallops, mushrooms, whole chicken, and enough water to cover the ingredients into the Instant Pot.

• Add salt to taste (start with about 1 tsp, adjust later).

• Close lid, set to High Pressure for 90 minutes.

• Once done, quick release the pressure.

3. Simmer to finish

• Switch to Sauté mode and bring the soup to a gentle boil.

• Let it simmer uncovered for about 10–15 minutes, until the broth turns rich and creamy-looking.

• This step helps emulsify the fats and deepen the flavor.

4. Serve

• Taste and adjust salt if needed.

• Serve hot, with rice or on its own as a nourishing broth.