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Recipe

Chinese Chicken Broth

Scott Phillips

Yield: Yields about 3 quarts

The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.

Ingredients

  • 1 4-lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver)
  • 1 lb. chicken wings
  • 2 medium yellow onions, quartered
  • 1 cup coarsely chopped fresh cilantro
  • 1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed
  • 4 medium scallions, cut crosswise into thirds
  • 3 medium cloves garlic, peeled
  • 1/2 tsp. white peppercorns
  • Kosher salt

Nutritional Information

      Nutritional Sample Size per 1 cup
      Calories (kcal) : 40
      Fat Calories (kcal): 15
      Fat (g): 1.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0.5
      Cholesterol (mg): 0
      Sodium (mg): 140
      Carbohydrates (g): 3
      Fiber (g): 0
      Protein (g): 5

Preparation

  • In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.
  • Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.
  • Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.

Make Ahead Tips

The broth can be refrigerated for up to 5 days or frozen for up to 3 months.

Reviews

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Reviews

  • lisafoth | 01/31/2014

    The flavor of this stock is excellent. I added 2x's the ginger and some Szechuan peppercorns. My only complaint is that it directs you waste all the chicken meat.This practice makes this a very expensive stock!I made it as directed and added 2 chicken carcasses, broken up. After the breast meat was cooked I removed the meat and returned the bird to the pot. Then I repeated the process for the dark meat.

  • ArabicRecipes | 10/20/2013

    easy enough and yet usefulwww.botagaz.com

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