Chinese Style Broth Recipes

ASIAN BROTH - HOW TO MAKE A BASIC ASIAN BROTH?

Steps:

• Take a large stock pot.
• Add water and all the other ingredients to it.
• Bring it to a boil and then reduce the flame to medium.
• Simmer it for 20-25 minutes till the broth is reduced to half or 5 cups. Switch off the flame and Asian Broth is ready.

THAI-INSPIRED VEGETABLE BROTH

Steps:

• Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs.
• Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.
• Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes.
• A couple of minutes before it's cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy.
• Serve the broth in deep bowls seasoned with fish sauce (if using) and soy sauce, sprinkle with the herbs, cress, spring onion and chilli, then serve with wedges of lime.

CHINESE CHICKEN BROTH

Steps:

• In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.
• Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.
• Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.

HOW TO MAKE HOT POT BROTH

Steps:

• In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
• In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
• Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
• Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
• Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

BASIC CHINESE CHICKEN STOCK

Steps:

• Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
• High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
• When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

CHINESE STYLE BROTH

Steps:

• 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.

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Steps:

• Determine if your guests would like the hot and spicy or mild broth (I made one of each).

CHINESE BEEF NOODLE SOUP

Steps:

• First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )
• Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.
• Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.
• To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )
• Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.
• Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.