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.
Make Ahead Tips
The broth can be refrigerated for up to 5 days or frozen for up to 3 months.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Hi Can you put this in an instant pot? If so, for how long?
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.
easy enough and yet usefulwww.botagaz.com
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?