Chinese Style Broth

Submitted by Ilysse

"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."

 

• Ready In: 4hrs
• Ingredients: 6
• Yields: 10 cups

ingredients

• 1 1⁄2 lbs chicken pieces
• 1 1⁄2 lbs pork spareribs
• 15 cups cold water
• 3 -4 pieces gingerroot, crushed
• 3 -4 scallions, each tied into a knot
• 3 -4 tablespoons rice wine or 3 -4 tablespoons dry sherry

directions

1. Trim fat from the chicken and ribs and chop them into large pieces.
2. Place them in a large pot with the water. Add the ginger and scallion knots.
3. Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
4. Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
5. Add the wine and return to a boil, simmer for 2-3 minutes.

Reviews

[Chef Africa]

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.

 

[Mama Gi]

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.