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Chicken Broth 雞湯

created by @big38

Chicken Broth 雞湯

Ingredients

Scale recipe

—Brown chicken

—Water

—Salt

Directions

01

Poach chicken in hot water to remove blood. Remove blood water and refill with clean water.

02

Simmer 8hr or overnight covered in a 200ºF oven.

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Notes

I’ve tried different cuts, just the bone, etc. Nothing really beats having the whole chicken in there. You don’t need mirepoix or anything at all. I use to add dried shiitake mushroom, but nowadays just water, salt, and great quality fresh chicken. Stupid delicious. TIP: We usually consume the broth in 2 or 3 days. What we do is take one or two bowls of broth when it’s finished, then add water back into the broth and continue the cook. This way you can enjoy the most concentrated broth initially and dilute the rest for prolonged meal. NOTE: I do add a few vegetables from time to time for actual consumption, not to flavor broth. In the main picture shows a couple winter bamboo shoots hidden beneath the broth.