“I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad.”
READY IN:
4hrs
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from the chicken and ribs and chop them into large pieces.
  2. Place them in a large pot with the water. Add the ginger and scallion knots.
  3. Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
  4. Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
  5. Add the wine and return to a boil, simmer for 2-3 minutes.

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