Chicken broth contains the broken down material from bones and tendons. When the broth is cooled, it congeals due to the presence of gelatin.
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- Wash the chicken bones and skin thoroughly and add them into a pot of boiling water. Boil for 2 or 3 minutes and then turn off the heat. Drain and rinse the bones thoroughly under the tape water.
- Fill a pot with water with ginger, spring onions, rice wine, vinegar, chicken bones and skin. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours. Strain stock into a bowl. Discard solids. Season the stock with salt and pepper. Allow the liquid to cool down and set to a jelly. It’s ready for use. The broth can be kept in a fridge for up to 3 days or frozen for at least 6 months.
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43 comments:
Hello,
Just popped by and was wondering why there isn't any gelatin listed in your recipe?
@sammi_ysh: You don't need gelatin for this recipe. The stock turned to jelly because it is rich in gelatin, a protein derived from bone marrow.
it looks like jelly that I am wondering my whole existence, ww but I really did cook it as your recipe and it turn out the same, ww
I am laughing, but thanks for the recipe,
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