Ginger and shallot chicken broth.
Cook time: 2 1/2 hours | Prep time: 10 mins | Serves: 4
Ingredients.
1.5kg of chicken pieces such as wings and drumsticks.
1/2 bunch celery, chopped in half
1 bunch shallots, chopped in half
200-250g ginger, roughly sliced
1 1/2 cups Chinese cooking wine
2 tablespoon black whole peppercorns
garlic bulb, halved
3 tablespoons sea salt flakes
Method.
1. Place the chicken wings and drumsticks in a large 10L stockpot.
2. Add the celery, shallots, ginger, cooking wine, peppercorns, garlic and salt to the pot with the chicken.
3. Add 6-7 litres of cold water. Bring to the boil over high heat.
5. Once boiling, skim any froth and impurities from the surface with a ladle. Reduce the heat to low and simmer gently, for 2 1/2 hours, until the broth is deeply flavoured and golden.
6. Strain the broth through a fine sieve into a large heat proof container or bowl, discarding the solids. Taste and adjust seasoning if needed. Use or cool completely before refrigerating or freezing.
Serving note: The less water you add the stronger and more gelatinous the broth becomes.
