Asian Chicken Broth

Chicken broth, also called chicken stock, is used in many asian recipes to deglaze stir-fry dishes or as a basis for soups, curries or stews. Unfortunatly there is a lot of disinformation around, how to prepare an asian chicken broth. Most of the recipes we reviewed use to many spices and to make it “Asian” soy sauce. Some recipes skim off the chicken fat, Asian people would shake their heads, as fat is a flavour carrier and makes sated. Many asian recipes has been born out of necessity, husbanding with ingredients is one of the prime principles. Chicken broth or chicken stock is very versatile, if You don´use many spices. It´s an allround stock. In Thailand mostly a chicken carcass is used for the stock, no spices are used at all, exept 1-2 smashed coriander roots. In Viet Nam people add spring onions and a slice or two of ginger. We like to use fresh turmeric to give the chicken broth a nicer colour. Maybe You´ll say now, but that´s a very tasteless broth. Yes, it is, but that´s the sense behind. All we want is to dissolve the chicken fat and the chicken taste, so it adds just chicken flavour to the dishes made with this stock.

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Image: Asian Chicken Broth

Recipe: Asian Chicken Broth (Asian Chicken Stock)
Zutaten:
3 – 5 l water
1 chicken carcass or a stewing hen
optional:
2 coriander roots, smashed
3 – 4 spring onions, smashed
1-2 slices fresh ginger
ca 2 cm fresh turmeric
Preparation:
Put all ingredients in cold water and bring it to the boil. Let it simmer for 2-3 hours and skim off the foam. Sieve the chicken broth and use it for Your favorite asian recipe or freeze it in an airthight container.