Chinese Chicken Broth 2

Ingredients

• 700 gchicken pieces
• 1onion
• 2carrots
• 1.8 Lwater
• 2 tbspolive oil
• 1bay leaf
• to tastefine sea salt and black pepper

Method

1. Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 roughly chopped onion. Stir occasionally, allowing the onion to soften and become translucent, releasing its sweet aroma without letting it brown.
2. Next, add 700 g of chicken pieces to the pot. Stir them gently with the onions, ensuring they are coated in the oil. Cook until the chicken pieces start to turn opaque and lightly golden, which helps to deepen the flavor of the broth.
3. Peel and slice 2 carrots into rounds, then add them to the pot. Stir the carrots in with the chicken and onions, allowing them to mingle and start to soften slightly. This step ensures the carrots will impart their sweetness to the broth.
4. Pour in 1.8 L of water, making sure all ingredients are submerged. Add 1 bay leaf to the pot. Bring the mixture to a gentle simmer over medium heat, skimming off any foam that rises to the surface for a clearer broth.
5. Reduce the heat to low and let the broth simmer gently. You'll know it's ready when the chicken is tender and the carrots are soft, easily pierced with a fork, and the broth has a rich, savory aroma.
6. Taste the broth and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to ensure a balanced flavor.
7. Finish the broth by removing the bay leaf. You can serve it as is or strain it for a clearer broth. This dish is meant to be shared, so ladle it into bowls and enjoy it with your family.