Chinese Broth

Last Updated on September 10, 2023

This broth is used in Chinese cuisine as a semi-finished product, the basis of soups and when some liquid is needed instead of water in the preparation of dishes.

Ingredients:

750 g pieces of chicken 750 gpork ribs 3,75 l water 4 pcs pieces of crushed ginger 4 pcs tied spring onions 4 tbsp Chinese rice wine or dry sherry

Procedure:

1. Cut the fat from the chicken and rib parts and chop the meat into larger pieces, place them in a large pot and cover with cold water, add the ginger and scallions
2. Bring to the boil, remove the foam, reduce the heat and leave to simmer without a lid for 2.5-3 hours
3. Strain the stock, remove the chicken, pork, ginger and onions, add the wine, bring back to the boil and leave to simmer for 2-3 minutes
4. Once cooled, put the broth in the refrigerator, it will keep for up to 5 days.

Recommendation:

The broth can also be frozen.