Chinese Chicken Broth
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Soups A traditional, aromatic Chinese-style chicken broth enriched with savory ham, earthy mushrooms, and fresh ginger. This clear, flavorful base is perfect for elevating soups and stir-fry dishes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 120 mins | None | 6 servings |
🔪 Key Equipment
- Stock pot
- Strainer
- Knife
Ingredients
Broth Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 whole | Chicken | cleaned |
| 2 slices | Ginger Root | fresh |
| 1 splash | Sherry | dry |
| 1 stalk | Scallion | trimmed |
| 1 heart | Chinese Cabbage | fresh |
| 1 slice | Virginia Ham | thinly sliced |
| 3-4 | Black Mushroom | dried, rehydrated |
| 1/2 cup | Bamboo Shoots | sliced |
Instructions
Step 1: Simmering
- Place the 1 whole chicken in a large stock pot with enough water to cover, adding the 2 slices ginger root, 1 splash sherry, and 1 stalk scallion.
- Bring to a boil, then reduce heat to a gentle simmer until the chicken is tender and the broth is fragrant.
Step 2: Finishing
- Add the 1 heart Chinese cabbage, 1 slice Virginia ham, 3-4 black mushroom, and 1/2 cup bamboo shoots to the pot.
- Simmer until the vegetables are tender and the flavors have melded, then strain and serve hot.
💡 Make-Ahead & Storage: The broth can be strained and refrigerated for up to 3 days or frozen for up to 3 months.
Original Recipe Scan
