Serves 6
60 min
Steamed Chicken Broth
Recipe GLPR059be6e77e7a98
A delicate, aromatic chicken broth made by gently steaming chicken pieces with fresh ginger and Chinese rice wine. The moist-heat cooking method preserves the chicken's natural flavors while creating a clean, savory broth perfect for sipping or using as a base for other dishes.
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Ingredients
1 whole chicken (3 pounds), cut into 8 pieces
Coarse salt, to taste
4 tablespoons Chinese rice wine
4 coin-sized slices fresh ginger
2 pieces dried tang shen root (optional)
Directions
Pat the chicken pieces dry with paper towels and arrange them in a steaming bowl or basket. Season lightly with coarse salt.
Arrange the ginger slices and optional tang shen root pieces over and around the chicken pieces in the steaming vessel.
Pour the Chinese rice wine evenly over the chicken and aromatics.
Set up a steamer pot with water and bring to a rolling boil. Carefully place the steaming bowl into the steamer, cover, and steam for 45 minutes. The chicken should reach an internal temperature of 165°F (74°C) in the thickest part of the thigh, and the meat should be tender and fully cooked.
Remove the steaming bowl from the steamer and let rest for 5 minutes. The resulting broth will have accumulated in the bottom of the bowl. Carefully pour the broth into a serving vessel, leaving any sediment behind if desired.
Taste the broth and adjust seasoning with additional coarse salt as needed. Serve hot with the tender chicken pieces, garnished with the ginger slices and tang shen root if used.
