Chinese Chicken Soup Stock Recipes

HOW TO MAKE A CLEAR BROTH

Steps:

• Soak meat/bones for at least 1 hour to get rid of excess blood and impurities. This includes chicken/chicken bones, pork/pork bones, and beef/beef bones, etc. Change the water out 1-2 times, and once soaked, thoroughly rinse clean.
• After soaking and washing, you must also blanch the meat/bones. Simply add the meat/bones to a pot along with enough cold water to fully submerge. Bring to a boil, and boil for 1 minute. Drain and rinse under clean running water.
• When vegetables are used, it's important not to cut them too small. It's best to keep them around 2 in/5 cm. Small pieces of vegetable will dissolve when simmered for a long time and make the soup cloudy.
• Always start with cold water along with all the ingredients in the pot. Once it's been brought to a boil, immediately turn down the heat to simmer. Stay close-by while waiting for it to boil so the soup does not have a chance to boil longer than that.
• Here's how you know if the stock is simmering at the right temperature: there should be a very slow bubbling from the stock. If there's absolutely no movement in the liquid, the heat is too low and the "cooking" is not happening. If the soup is bubbling quickly, there is too much disturbance in the liquid, and the stock will reduce faster and lose clarity.
• Be sure to simmer with the lid on!

CHINESE CHICKEN SOUP

Steps:

• In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.

CHINESE CHICKEN SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

ONE-POT CHINESE CHICKEN NOODLE SOUP

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

CHINESE CHICKEN SOUP STOCK

Steps:

• Place the bones in a 12 quart stockpot and cover with water.
• On high heat bring the bones barely to a simmer.
• Do Not Boil (yet).
• Foam and scum will form.
• Again, do not boil.
• Drain the bones, discarding water, and rinse the bones in fresh water.
• Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
• Bring to a simmer and cook 1 hour uncovered.
• Strain the soup and discard the solids.
• Remove the fat by chilling and skimming off.
• Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.

CHINESE CHICKEN VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
• Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.