Multicooker Hawaiian Oxtail Soup
In this Chinese-influenced local favorite, spicy-sweet aromatics perfume a rich broth brimming with pungent greens and meaty knobs of its signature ingredient.
Gather Your Ingredients
Key Equipment
Before You Begin
Look for oxtails that are approximately 2 inches thick; thaw them if they're frozen. For more information on jujubes, see this article. For the most nuanced flavor, we highly recommend that you avoid substitutions, but if necessary, you can substitute dry-roasted peanuts for the raw peanuts, four Medjool dates for the jujubes, 1½ tablespoons of dried orange peel or three strips of fresh orange zest for the chen pi, and 1 pound of stemmed American mustard greens for the gai choy. This dish can also be cooked in a pressure cooker. Place the cooker on medium heat when instructed to use the “highest sauté function.” Serve this soup in large, deep soup bowls. For a complete Hawaiian-style meal, serve each diner two scoops of white rice.
Instructions
1.
Bundle sliced ginger, star anise, and chen pi in single layer of cheesecloth and secure with kitchen twine. Add cheesecloth bundle, oxtails, water, peanuts, jujubes, mushrooms, soy sauce, and salt to multicooker.
2.
Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 1 hour. Turn off multicooker and let pressure release naturally for 30 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
3.
Discard cheesecloth bundle. Using slotted spoon, transfer oxtails, peanuts, and mushrooms to large bowl; tent with aluminum foil; and let rest while finishing soup. Strain broth through fine-mesh strainer into large bowl or container, pressing on solids to extract as much liquid as possible; discard solids. Let broth settle for 5 minutes. Using wide, shallow spoon or ladle, skim excess fat from surface. (Broth can be refrigerated overnight before defatting to allow for easier skimming. Reheat oxtails, peanuts, and mushrooms in simmering broth before adding gai choy in step 4.)
4.
Return defatted broth to now-empty pot. Using highest sauté function, bring broth to simmer, then turn off multicooker. Stir in gai choy and cook, using residual heat, until wilted, about 3 minutes. Season with extra soy sauce to taste.
5.
Slice mushrooms thin, if desired. Divide oxtails, peanuts, and mushrooms among bowls, then ladle hot broth and gai choy over oxtails. Sprinkle each bowl with cilantro and scallions. Serve, passing grated ginger and extra soy sauce separately.
Test Kitchen Techniques
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.