Chinese Chicken Broth Recipes

BASIC CHINESE CHICKEN STOCK

Steps:

• Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
• High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
• When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

CHICKEN BROTH

Steps:

• To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
• Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
• Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

CHINESE CHICKEN BROTH

Steps:

• Put the chicken in a heavy pot large enough to hold it. Add the onion, carrot, celery, and parsley. Add just enough cold water to cover the chicken, about 3 1/2 quarts. Don't use too much water or your broth will be weak. Place the pot over medium-high heat and bring to a boil, skimming any foam that rises to the surface. Boil for 1 minute. Stir in the salt, cover, and remove from the heat. Let stand until the broth is cool, about 3 hours. Remove the chicken from the broth, then strain the broth. Refrigerate the broth immediately or freeze for longer keeping. You can carve the chicken into serving pieces, or skin and bone it and use the meat for soup and sandwiches.

EASY CHICKEN BROTH

Steps:

• Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
• Strain broth and discard solids.

CHICKEN BROTH

Steps:

• Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

CHINESE STYLE BROTH

Steps:

• Trim fat from the chicken and ribs and chop them into large pieces.
• Place them in a large pot with the water. Add the ginger and scallion knots.
• Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
• Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
• Add the wine and return to a boil, simmer for 2-3 minutes.