This comes from one of the most "authentic" (by my American eyes at least) Chinese cook books I've seen. Its called "The Chinese Gourmet" by William Mark. The flavors produced by the foods in this book more closely resemble what I experienced in Hong Kong. One of my biggest surprises upon arriving in Hong Kong was the discovery that "American Chinese" and "Chinese" are two different foods. Use this broth to make Chinese soups or things that typically call for chicken stock. I bet you will immediately recognize the flavor from better Chinese restaurants that have that special "something".