"Supreme Chicken Broth Recipe"
Source: The Heritage of Chinese Cooking,
courtesy of Cooking.com
12 cups ---
In Guangdong (Kwangtung) province in the South of China, there
is a saying that "Broth to a cook is voice to a singer."
As early as 1716, Li Yu, one of the best-known gourmets in Chinese
literature, wrote: "As long as there is rice there should be
soup. The relationship between soup and rice is like that between
water and a boat. When a boat is stranded on a sandbank, only water
can wash it back to the river, rice goes down much better with soup.
I would go as far as to say that it would be better to go without
all main dishes than to have no soup!"
3 lb chicken
1 lb shoulder or loin of pork
2 scallions, white part only, kept whole
2 oz fresh ginger, peeled and slightly crushed
2 tablespoons Shaoxing rice wine (available at Chinese stores) or
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Place the whole chicken and the pork in a stockpot, and add cold
water just to cover. Bring to a boil over high heat; skim off the
impurities. Add the scallions, ginger and rice wine. Lower the heat,
cover and simmer for 2 hours.
Remove the solid ingredients. Pull the cooked chicken breasts off
the bones; discard all of the solids. Lightly mash the chicken breasts
and reserve them. Strain the broth through dampened gauze or fine-mesh
cheesecloth. Allow the broth (stock) to cool to room temperature.
To make the broth, add the mashed chicken breasts to the cooled
broth. Place over high heat and stir steadily in one direction (clockwise
or counter-clockwise, but do not change direction) until boiling.
Lower the heat and let the broth boiling gently for 15 minutes.
Any remaining impurities in the broth will adhere to the chicken
breast. Remove, and strain the broth again. Use immediately, or
store in the refrigerator for 2-3 days. It is useful to freeze any
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Makes 12 cups
Facts per Serving
Calories: 220 Fat: 11g Carbohydrates: 1g
Cholesterol: 93mg Sodium: 94mg Protein: 27g
Fiber: 0g % Cal. from Fat: 45% % Cal. from Carbs: 2%
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