Chinese Chicken Broth
User Reviews
5
Chinese Chicken Broth
Description
Chinese Chicken Broth is crafted by simmering a substantial amount of chicken bones—ideally with feet and wings for added collagen—in water with smashed ginger and scallions. The bones can be blanched beforehand to remove impurities, making a clearer broth, though this step is optional with chicken. The broth is gently simmered uncovered for several hours, with periodic skimming of scum and topping up water to concentrate flavor and develop a gelatinous texture.
The broth is light in appearance yet savory and rich due to natural collagen and marrow. The restrained use of aromatics like ginger and scallion provides subtle aroma without overpowering the chicken's flavor.
This versatile broth forms the base for many Chinese dishes such as soups, stir-fry sauces, and braises, enhancing other ingredients with its depth. Because of the long simmer, the broth yields a comforting mouthfeel and layered flavor.
Ingredients
- 4.4 lb chicken bones (2kg- or use as much as you have. However, if you have too little bones, you won't get much stock, and it won't be worth the hours of cooking.) Ideally use pieces with more meat. Use as much chicken feet and chicken wings as you can get to create a collagen-rich, gelatinous stock.
- 8 Cups water Or enough to cover the bones in the pot. (This does not include the water needed for blanching, if you want to blanch the bones first.)
- 3-4 inch ginger No need to peel, just wash and smash with a rolling pin or the back of your knife. See recipe post above for additional ingredients you can add. (Under Variations and Substitutes, fresh
- 8 scallions Wash and slice or tie in a knot
Instructions
Blanching (Optional)
- A good Chinese cook would tell you that you MUST blanch the bones (i.e. bring the chicken pieces to the boil in cold water, then throw away the water, rinse the bones, return to a clean pot, cover with water and boil again.) This gives you a clearer chicken broth (like consomme.)
- However, I confess to usually being too lazy and skipping this step as chicken is "cleaner" than pork so produces less scum. (You can NOT skip the blanching when making pork stock.)
Making Stock
- Either way, add the cups of water and (blanched/ not) chicken bones to a large pot then bring to a boil. Use enough water to cover the bones.
- Add the aromatics and dried seafood, if using.
A. For clear stock
- Once the pot comes to a boil, reduce to low heat. We want the pot only at a simmer, uncovered. Skim off any scum.
- Allow to simmer for at least 4-5 hours, skimming every now and then, and topping up with water as necessary. (If you don't want it to be cloudy, you have to ensure it doesn't come to a boil.)
- Fora super clear stock, sieve the stock through a cheesecloth lined strainer over a large bowl.
B. For milky stock
- Follow the steps above but do not simmer the stock. Instead keep it at a constant boil over medium heat. You will need to add water more often if making creamy stock.
- Once done, strain or fish out the chicken pieces and aromatics.
Storage
- Once cooled, store in an airtight container in the fridge or freezer
Notes
- Blanch bones to reduce scum and achieve a clearer broth if desired.
- Use chicken feet and wings to increase collagen and broth richness.
- Simmer uncovered on low heat and skim scum periodically for clarity.
- Add water as needed during cooking to maintain volume and concentrate flavor.
- Use broth as a base for soups, sauces, and stir-fries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 113mg | 5% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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