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.
亚搏手机版官方
- 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
- 莫nounsaturated 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
Rate or Review
Reviews (3 reviews)
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Yvonnenr| 01/08/2020Hi Can you put this in an instant pot? If so, for how long?
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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.
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ArabicRecipes| 10/20/2013
easy enough and yet usefulwww.botagaz.com
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