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Chinese Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Chinese Chicken Broth 3

Chinese Chicken Broth 3 is a staple in home kitchens across China, where it is prepared with a simplicity that lets its natural flavors shine. Unlike restaurant versions that might prioritize clarity and precision, this broth embraces the generous use of chicken fat and hand-measured salt. It is a dish for any day, warm and inviting, often served when family gathers, whether in the middle of a bustling week or during a quiet weekend.

The broth should be rich and comforting, with the aroma of chicken mingling seamlessly with the sweetness of carrots and the subtle depth of bay leaf. The olive oil adds a silkiness, enveloping the palate with each sip. Enjoy it as a nourishing starter or a light meal, letting the warmth and flavor envelop you like a familiar embrace.

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 onion, roughly chopped, and 2 carrots, sliced into rounds. Stir occasionally, allowing the vegetables to soften and release their aroma without browning, about 5-7 minutes. This step builds the fragrant base essential for a rich broth.
  2. Add 700 g of chicken pieces to the pot, ensuring they are evenly distributed among the softened vegetables. Stir to coat the chicken in the aromatic oil and vegetables, allowing the chicken to begin releasing its natural juices. This will help deepen the flavor of the broth.
  3. Pour in 1.8 liters of water, ensuring all ingredients are submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil, which helps to extract flavors from the chicken and vegetables.
  4. Once boiling, reduce the heat to low and cover the pot, allowing the broth to simmer gently. Let it cook for about 1 to 1.5 hours, occasionally skimming off any foam or impurities that rise to the surface. The broth is ready when the chicken is tender, and the liquid has taken on a rich, golden color.
  5. Remove the bay leaf and taste the broth. Season with fine sea salt and black pepper to taste, adjusting as necessary to achieve a balanced flavor. This step ensures the broth is well-seasoned and ready to serve.
  6. Finish the broth by drizzling a thread of olive oil over the surface for added richness. Serve the broth hot, ideally with the table set for sharing, as is customary in Chinese home cooking.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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