Ginger Soybean Soup

• 1 tbsp peanut oil
• 1 None medium onion, finely chopped
• 2 cloves garlic, minced
• 1 None fresh long red chili, finely chopped
• 1 1/4 inch fresh ginger, grated
• 1 tsp five-spice powder
• 1/2 cup Chinese cooking wine
• 1/3 cup light soy sauce
• 2 1/4 lb chicken necks or assorted chicken bones
• 7 oz dried soybeans, soaked in cold water overnight, rinsed, drained
• 10 oz Chinese cabbage, finely shredded

1. Heat oil in 6 quart pressure cooker. Cook onion, garlic, chili and ginger, stirring, until onion softens. Add five-spice powder and cook, stirring, until fragrant. Add cooking wine and simmer, uncovered, until liquid has reduced by 1/2. Add soy sauce, 6 cups water and chicken. Secure lid and bring to a boil. Reduce heat and cook for 20 mins.
2. Release pressure using quick release method and remove lid. Discard chicken. Add soybeans and secure lid. Bring to a boil then reduce heat and cook for 25 mins.
3. Release pressure using quick release method and remove lid. Add Chinese cabbage and simmer, uncovered, until tender. Season.

peanut oil, onion, garlic, long red chili, ginger, chinese cooking wine, soy sauce, chicken, soybeans, chinese cabbage

Taken from recipes-plus.com/api/v2.0/recipes/30900 (may not work)