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Chicken Broth – Asian Style

Cuisine: Far East
Region: Common

There are many, many recipes for Asian style chicken broth. This is a generic recipe that works well with the cuisines of the Far East.

Yield: +6 cups (depends on your pot, really)
Cooking time: 3 hrs
You need: a stock pot


  • 1 whole chicken
  • 1/2 Chinese scallion chopped in 3-4 pieces, or 4-5 green onions chopped in half
  • 1 piece of ginger, thumb size, chopped in 3-4 pieces
  • 1 piece ginseng (dry)
  • salt to taste


  1. Wash the chicken, thoroughly.
  2. Take a pot and put the chicken in.
  3. Fill with water up to 3/4 or 4/5 of the pot (depending how much broth you want out of it; see below).
  4. Add the scallion or green onion, the ginger and the ginseng.
  5. Add salt, if you wish.
  6. Cover the pot with a lid, pump up the fire and bring it to a boil.
  7. Take the lid off; skim the impurities and foam from the surface (if any).
  8. Put the lid back on, reduce the fire to low and let it simmer for about 3hrs.
  9. The water level will go down and feel free to add 1 to 2 glasses (cups) of water while the broth is simmering but DO NOT add water during the last 60 minutes.
  10. At the end of the process the broth with have a layer of fat on top. That’s normal.
  11. Take the chicken out of the pot and put it on a platter to cool down.
  12. Scoop the spices out and discarded them.
  13. The broth is ready.

Notes on Chicken Broth – Asian Style

  • Enjoy!

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