Chinese Style Broth Recipes
CHINESE CHICKEN BROTH
The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth-flavored with ginger, garlic, scallions, and cilantro-makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.
Provided by Eileen Yin-Fei Lo
Yield Yields about 3 quarts
Number Of Ingredients 9
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.
Nutrition Facts : Calories 40 kcal, Fat 15 kcal, TransFat 1.5 g, Carbohydrate 3 g, Protein 5 g, Sodium 140 mg, UnsaturatedFat 0.5 g
CHINESE HAND-PULLED NOODLES IN BEEF BROTH
Hand-pulled noodles are a tradition from Lanzhou in Northwest China. Called "lamian", the 6- to 9-feet-long noodles are made simply with water, flour, and patience! Served with a delicate beef broth, this is a truly special Chinese regional dish.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h55m
Yield 8
Number Of Ingredients 15
Steps:
- Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
- Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
- Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
- Knead dough again for 2 minutes; cover and let rest for 15 minutes.
- Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
- Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
- Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
- Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.
Nutrition Facts : Calories 670.6 calories, Carbohydrate 101.3 g, Cholesterol 52.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 3.9 g, Sodium 1816.2 mg, Sugar 2.2 g
CHINESE STYLE BROTH
I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad.
Provided by Ilysse
Categories Clear Soup
Time 4h
Yield 10 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 290.9, Fat 22.3, SaturatedFat 7.9, Cholesterol 84.1, Sodium 88.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 19.4
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