Author Notes
I first discovered this incredibly aromatic broth while poaching a duck for Martin Yan's Peking Duck recipe from his Chinatown cookbook. The poaching liquid was so delicious, we reused it for hot and sour soup -- incredible! I've since made some adjustments and taken a few suggestions from Fuschia Dunlop's aromatic broth recipe in her cookbook Land of Plenty. I like to use this broth for any Asian soup, even something as simple as wonton or noodle soup. I list the tangerine peel as optional because it can be hard to track down if you don't live near a good Asian grocer. —student epicure
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Ingredients
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8
whole star anise
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1
large knob ginger, washed, but left unpeeled and thinly sliced
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2 teaspoons
Sichuan peppercorns
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1 teaspoon
whole black peppercorns, like Tellicherry
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1/2 teaspoon
fennel seeds
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4
cardamon pods, crushed
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1
bay leaf
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2
cinnamon sticks
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1/4 cup
soy sauce
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2
scallions, left whole and trimmed
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1 tablespoon
packed brown sugar
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1
leftover chicken carcass
Directions
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Secure the star anise, ginger, Sichuan peppercorns, black peppercorns, fennel seeds, cardamom, bay leaf, and cinnamon sticks in a piece of cheesecloth tied with string. If you don't have cheesecloth, place the ingredients in a large coffee filter, fold over the open end, and staple close. Place the spice bundle in a 5-quart stock pot, along with the soy sauce, scallions, brown sugar, and chicken. Fill pot with water.
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Heat water to a boil then reduce to a simmer. Simmer half covered for about 1 hour. Remove spice bundle, scallions, and chicken.
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