Ingredients Jump to Instructions ↓

  1. 3 ? pounds chicken bones, necks, backs, and/or pieces

  2. 9 cups water

  3. 1 cup Chinese rice wine or sake

  4. 6 slices fresh ginger (about the size of a quarter), lightly smashed with the flat side of knife

Instructions Jump to Ingredients ↑

  1. Combine the chicken bones, water, rice wine, and ginger in a large pot and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 ? hours, skimming the surface to remove any foams or impurities.

  2. Strain the broth through a fine strainer into a bowl or another pot. Skim to remove any fat. (Alternatively, cool and refrigerate the broth and then remove the solidified fat.)


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