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Master Chicken Broth

Ming says: For me, chicken broth is the soul of Chinese cooking and an indispensable East-West ingredient. We use it for innumerable dishes, from soups and stir-frys to braises and sauces. Use the broth to cook rice and for risottos.

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Ingredients

Method

  • 1.

    Rinse the bones and place them in a large stockpot.

  • 2.

    Add enough cold water to cover the bones by 3 to 4 inches and bring to a simmer over medium heat.

  • 3.

    Skim the scum that rises to the surface as it appears, reduce the heat to low, and simmer until chicken fat rises to the surface, about 1 hour. (Ladle the fat into a bowl and reserve for other cooking.)

  • 4.

    Add the celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger, and soy sauce.

  • 5.

    Continue to simmer until the stock is well flavored, 3 to 4 hours more.

  • 6.

    Strain the stock and allow to cool to room temperature.

  • 7.

    Use or store. Lasts about 1 week refrigerated or 1 month frozen.

Notes

You'll want to use chicken bones, rather than meaty parts, to make the broth. Ask your butcher for the bones or buy chicken wings and backs at the supermarket. If you live near a Chinatown, you can get chicken feet, which add a rich gelatinous quality to your broth.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Master Chicken Broth.

 
 

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