Ingredients
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1 1/2
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1 1/2
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15
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3 - 4
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3 - 4
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3 - 4
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-
-
-
-
-
-
-
-
Directions
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., Very good light broth. used pieces of pork chops and chicken wings but kept the meat after 3 hours of cooking and shredded it for eating in the broth. Overall it was quite good and most definately a keeper. Added sliced mushrooms, spinach, rice noodles, finely diced cabbage, freshly sliced Thai chillies and the shredded meat with Nam Plah and soy sauce to taste., I just did this style of broth this morning for our lunch. I added carrots, celery and yellow onions as well. I didn’t add any rice wine since I didn’t think it needed it. We’ll be eating it with noodles and some spinach for a light lunch.
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Steps
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1
Done
|
Trim Fat from the Chicken and Ribs and Chop Them Into Large Pieces. |
|
2
Done
|
Place Them in a Large Pot With the Water. Add the Ginger and Scallion Knots. |
|
3
Done
|
Bring to a Boil, and Skim Off the Scum from the Top. Reduce Heat and Simmer Uncovered For at Least 2-3 Hours. |
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4
Done
|
Strain the Stock, Discarding the Chicken, Pork, Ginger and Scallions and Return Broth to the Pot. |
|
5
Done
|
Add the Wine and Return to a Boil, Simmer For 2-3 Minutes. |
