Cuisine: Far East
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
- Wash the chicken, thoroughly.
- Take a pot and put the chicken in.
- Fill with water up to 3/4 or 4/5 of the pot (depending how much broth you want out of it; see below).
- Add the scallion or green onion, the ginger and the ginseng.
- Add salt, if you wish.
- Cover the pot with a lid, pump up the fire and bring it to a boil.
- Take the lid off; skim the impurities and foam from the surface (if any).
- Put the lid back on, reduce the fire to low and let it simmer for about 3hrs.
- 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.
- At the end of the process the broth with have a layer of fat on top. That’s normal.
- Take the chicken out of the pot and put it on a platter to cool down.
- Scoop the spices out and discarded them.
- The broth is ready.