Chinese broth
Description
Any chicken bones can be used to make the broth, but chicken carcasses work best. Blanching the bones helps keep the broth clear. If using fresh ginger, simply scrub it well with a stiff brush. If Shaoxing wine is not available, substitute it with dry sherry. This broth can be used as a base for soups and sauces, or served as a light soup by adding a boiled egg, meat from the bones, and green onions. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Chinese broth.
- 2
Step 2
Thoroughly wash the chicken bones in cold water. Bring water to a boil and pour it over the bones.
- 3
Step 3
Place the prepared bones in a heavy-bottomed pot. Wash and peel the ginger, slice it into pieces, and add it to the pot. Pour cold water into the pot and add Shaoxing wine.
- 4
Step 4
Place the pot over medium heat and bring to a boil. Reduce the heat and simmer the broth for two hours, uncovered, skimming off the foam. Strain the finished broth through a fine sieve, season with salt to taste, and let it cool. Use the chicken meat for other dishes.
- 5
Step 5
Pour onto plates and serve.