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![Chinese Chicken Broth [China Express]](https://assets.cookeatshare.com/assets/recipe-art/stock/3/full-f1e2882559f1146065432f8bdd182440.png "Chinese Chicken Broth [China Express]")
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Ingredients
- 2 1/2 lb chicken backs and necks
- 9 c. water
- 3/4 c. rice wine
- 4 slc fresh ginger root lightly smashed
- 4 x scallions lightly smashed
Directions
- Place the chicken parts in a pot with cool water to cover, and heat till boiling. Drain in a colander and rinse under cool running water.
- Return the chicken parts to the pot and add in the remaining ingredients.
- Heat till boiling, then reduce the heat to low and simmer uncovered for 1 1/2 hrs, skimming the surface periodically to remove any impurities.
- Strain the broth through a fine-meshed strainer and skim to remove any fat.
- NOTE: Blanching the bones for broth in boiling water reduce impurities, resulting in a clearer broth.
- To make Chinese Chicken Broth from canned broth, combine 3 c. canned chicken broth, 3 c. water, 1/3 c. rice wine, and 4 slices smashed ginger. Heat till boiling, reduce heat to low, and simmer uncovered for 20 min. Strain and use as directed. This broth will keep refrigerated for up to a week.
- "Every good soup begins with a flavorful broth, and Chinese soups are no exception. Traditionally, Chinese broths are made with a combination of pork and chicken, but I prefer a simple chicken stock made with chicken bones, rice wine, smashed ginger, scallions, and water. Once the broth reaches a boil, simmer it slowly, uncovered, so which it does not become cloudy. Chicken broth will keep for up to a week in the refrigerator. It keeps almost indefinitely in the freezer."
- Makes 6 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2373g | |
| Calories 259 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 237mg | 7% |
| Total Carbs 14.41g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.48g | 1% |
| Protein 2.08g | 3% |
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