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Japanese Chicken Broth 3

Serves 4 to 6 Soup chicken, Soups

Japanese Chicken Broth 3

Japanese Chicken Broth 3 is a comforting staple at the home table, reflecting the everyday culinary practices of Japanese families. This broth is not reserved for special occasions but rather serves as a versatile base for countless meals, whether it's a quiet dinner on a weeknight or a warming lunch in cooler months. It's a dish that embraces simplicity and practicality, embodying the essence of home cooking.

The broth should be rich and savory, with the chicken pieces imparting a depth that is balanced by the sweetness of onion and carrots. A generous hand with salt and a touch of olive oil enhance the flavors, creating a soothing and hearty liquid. Black pepper and bay leaf add a subtle complexity, inviting a pause to savor its warmth.

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 preparing your aromatics. Peel and roughly chop 1 onion and 2 carrots. In a large, heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion and carrots, stirring occasionally, and cook until the onion becomes translucent and the carrots start to soften, about 5-7 minutes. Be careful not to let them brown, as this can alter the flavor of the broth.
  2. Once the aromatics are softened, add 700 g of chicken pieces to the pot. Stir the chicken occasionally, allowing it to sear lightly on all sides. This will help develop a deeper flavor in the broth. You should notice a slight change in color as the chicken begins to cook.
  3. Pour in 1.8 L of water, ensuring that the chicken and vegetables are fully submerged. Add 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a gentle boil. As soon as it starts to boil, reduce the heat to low to maintain a gentle simmer.
  4. Allow the broth to simmer gently, uncovered, for about 1 hour. During this time, the chicken should become tender, and the vegetables should be soft enough to mash easily against the side of the pot. Skim off any foam or impurities that rise to the surface to keep the broth clear.
  5. After simmering, taste the broth and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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