Chinese Chicken Broth is not only delicious, it’s good for you! It helps bolster your immune system.
My Dad used to make this for us when we were kids, as did my grandma when were ill. So here’s a recipe I’ve been cooking a lot recently. It’s clean, tasty, and easy to make.
Prep time: 5 minutes. Cook time: 3 hours
- 6 – 8 Chicken wings.
- Soup stock – you can buy in a packet from most Asian grocery stores. The one I prefer has – Sea Coconut, Dried Redmedler Berry, Knotty Yam, American Ginseng, White Fungus, Red Date, Dried Longan.
- 3 or 4 cloves of garlic (peeled).
- 3 or 4 slices of fresh ginger.
- Chicken Stock
- Watercress or water spinach. One bunch is plenty.
- Water lily (lotus) root, sliced.
- 1/2 cup of Shao Xing wine
- Spring onion (scallions) cut crosswise into 2cm lengths.
- Salt for seasoning.
In a large pot, boil 3 or 4 litres of fresh clean cold water.
While the water is coming to boil, wash the chicken wings, peel the garlic and slice the ginger. Set aside.
Add the chicken wings to the boiling water and and let boil for 2 -3 minutes to bring any impurities to the surface.. Then skim off the foam as necessary. Season to taste.
Add the garlic, ginger, soup stock, Shao Xing wine, chicken stock, and watercress to the pot. Note: you might not need all of the watercress.
Turn the heat down, partially cover and let simmer for 3 hours.
Soup stock packet