Simple Cantonese Chicken Broth
Learn how to make a simple and clear Cantonese chicken broth in under 30 minutes. This two-step process involves blanching chicken bones and scraps to remove impurities, then simmering them to extract rich flavors and nutrients, resulting in a clean and delicious soup base.
Nutrition· per serving · estimated
Ingredients3 items
Instructions
- 1
Add 2 cups of water to a wok or large pot. Place on high heat, cover, and bring to a boil.
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Once the water is gently boiling, add the 1 pound of chicken bones and scraps to the pot. Cover and bring back to a rapid boil on high heat.
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After 2-3 minutes of rapid boiling, reduce the heat to medium and simmer for an additional 1 minute to further release impurities (scum/foam).
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Turn off the heat. Carefully remove the chicken bones from the pot and rinse them thoroughly under clean water to wash off any remaining scum and impurities. Discard the blanching water.
- 5
In a separate, clean pot, add 4 cups of fresh water. Place on high heat and bring to a boil.
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Once the water in the clean pot is boiling, add the rinsed chicken bones. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes. Do not simmer for more than an hour.
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Carefully remove all the bones and scraps from the finished broth. The clear chicken broth is now ready to be used as a base for various soups or stored.