Chinese Chicken Broth Recipes

BASIC CHINESE CHICKEN STOCK

Steps:

• Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
• High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
• When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

CHINESE DUMPLING SOUP

Steps:

• Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
• Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

CHINESE CHICKEN BROTH

Steps:

• In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.
• Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.
• Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.

ONE-POT CHINESE CHICKEN NOODLE SOUP

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

CHICKEN BROTH

Steps:

• Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

CHICKEN CONGEE

Steps:

• Rinse and drain the rice.
• Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
• Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

CHINESE STYLE BROTH

Steps:

• Trim fat from the chicken and ribs and chop them into large pieces.
• Place them in a large pot with the water. Add the ginger and scallion knots.
• Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
• Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
• Add the wine and return to a boil, simmer for 2-3 minutes.

CHINESE CHICKEN BROTH

Steps:

• Put the chicken in a heavy pot large enough to hold it. Add the onion, carrot, celery, and parsley. Add just enough cold water to cover the chicken, about 3 1/2 quarts. Don't use too much water or your broth will be weak. Place the pot over medium-high heat and bring to a boil, skimming any foam that rises to the surface. Boil for 1 minute. Stir in the salt, cover, and remove from the heat. Let stand until the broth is cool, about 3 hours. Remove the chicken from the broth, then strain the broth. Refrigerate the broth immediately or freeze for longer keeping. You can carve the chicken into serving pieces, or skin and bone it and use the meat for soup and sandwiches.

CHINESE CHICKEN STIR-FRY

Steps:

• In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
• Shake well.
• Refrigerate for 25 minutes (or up to 24 hours).
• Coat a wok with cooking spray and set to med hi heat.
• Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
• When wok is hot, add the chicken and pineapple.
• Cook and stir for 2 minutes.
• Add the peppers; cook and stir for 3 minutes.
• Add the marinade; bring to a boil.
• Cook and stir for 5 minutes.
• Serve over rice.

CHINESE CHICKEN STOCK

Steps:

• Rinse the bones with cool water and put in a heavy 6-quart non-aluminum stockpot. Add cold water to come within 1 inch of the top of the pot, then set the pot over high heat. Bring to a near boil, then reduce the heat to maintain a steady simmer.
• After 5 to 10 minutes, when a thick foam has risen to the surface, use a large shallow spoon to skim off and discard the scum. Continue skimming for 4 to 5 minutes, when it no longer clusters thickly on the surface.
• Lightly smash the ginger and scallion with the blunt side of a knife to release their juices. Add them to the stock with the peppercorns, if using, and reduce the heat to maintain a weak simmer, with bubbles rising lazily to the top of the pot.
• Simmer undisturbed for 3 to 4 hours, or until the liquid is reduced by about half and is 1/2 to 1 inch below the bones. Do not stir the stock while it is simmering, and do not let it boil.
• Turn off the heat and let the pot sit for 30 minutes or more, so the impurities will coagulate on the surface or sink to the bottom. Line a strainer or colander with a triple layer of damp cheesecloth and set it securely over a large pot or bowl.
• Push the thin, congealed surface grease gently to one side, then very gently ladle the stock into the strainer. Tilt the pot slowly as you ladle, and disturb the bones as little as possible. When you near the bottom of the pot, hold the bones in place with an overturned plate or a small pot lid, then pour the last of the clear liquid through the strainer. Discard the sediment-filled liquid and the ginger, scallion, peppercorns and bones.
• Refrigerate or briefly freeze the stock until the fat rises and hardens on the surface. Scrape off the fat. Divide the stock into convenient portions, and refrigerate it 4 to 5 days or store it indefinitely in the freezer.