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 clean-tasting bowl of chicken soup.
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
Video
Notes
You can also use 16 drummettes or wings or combinations of both. Din Tai Fung uses drummettes and wings.