Make Ahead
Fragrant Chinese Broth
Popular on Food52
7 Reviews
Ron
April 26, 2020
Pretty nice
Simple broth, but good- I was expecting a more black tea & clove aroma, but it ended up tasting more like spiced, roasted chicken drippings. You might get a much more pronounced spice aroma with a broth of chicken breast & some gelatin added, but the murky savorieness is part of the appeal of the dish- makes it taste very dark meaty, like duck.
Two comments-
- it doesnt specify dried or fresh bayleaf, and the one in the pic looks fairly fresh so I used fresh
- the optional tangerine peel isn't listed in the ingredients; I'd like to know the quantity and add it as well
Thank you
Simple broth, but good- I was expecting a more black tea & clove aroma, but it ended up tasting more like spiced, roasted chicken drippings. You might get a much more pronounced spice aroma with a broth of chicken breast & some gelatin added, but the murky savorieness is part of the appeal of the dish- makes it taste very dark meaty, like duck.
Two comments-
- it doesnt specify dried or fresh bayleaf, and the one in the pic looks fairly fresh so I used fresh
- the optional tangerine peel isn't listed in the ingredients; I'd like to know the quantity and add it as well
Thank you
Ron
April 26, 2020
Oh shoot I forgot to say something- I had to season it significantly to make it a dressing- I'd be curious if there were any seasoning notes that up the soy and brown sugar, or just salinity
Joan B.
September 22, 2013
I am making it right now and it smells scrumtous! Loved the idea of the coffee filter in lieu of the cheesecloth! Very clever! Thanks for the great recipe and tip!
AntoniaJames
March 7, 2010
How large is a "large knob"? I.e., assuming you have a piece of root that is about one inch in diameter, how long would it be to get the correct amount? Thank you.
student E.
March 8, 2010
I would say a good two inches, if you have a piece of ~1 inch diameter. Hope you enjoy it!
Teri
March 5, 2010
I made this last night with a carcass that I'd originally stuffed full of fresh fennel fronds and garlic. I put the whole thing in the pot, along with the leftover roasted onion and fennel from the previous meal. Then I followed your recipe (with only tellicherry pepper), added extra salt, and it was so good. I ate the broth for dinner over a little leftover rice. I've never made broth good enough to eat as its own meal. Thanks!
student E.
March 8, 2010
Wow - yum! Glad you enjoyed it. And thanks for letting me know! That warms my heart.
See what other Food52ers are saying.