Prep 1 hr
Cook 3 hrs
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.
- 680.38 g chicken pieces
- 680.38 g pork spareribs
- 3548.85 ml cold water
- 3-4 piece gingerroot, crushed
- 3-4 scallions, each tied into a knot
- 44.37-59.16 ml rice wine or 44.37-59.16 ml dry sherry
- Trim fat from the chicken and ribs and chop them into large pieces.
- Place them in a large pot with the water. Add the ginger and scallion knots.
- Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
- Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
- Add the wine and return to a boil, simmer for 2-3 minutes.
Very good light broth. I 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.