Chinese Chicken Soup (Bone Broth)
Traditional and authentic Chinese chicken soup (bone broth) that is nutritious, easy and a great winter comfort food!
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Servings: 6 people
Calories: 198kcal
Ingredients
- 1 kg (2 lb) chicken drumsticks aka chicken legs (note 1)
- 5 dehydrated shiitake mushrooms
- 2 tablespoon dehydrated goji berries
- 6 cm (2 in) fresh ginger cut into thin slices
- 1 tablespoon shaoxing wine substitute: dry sherry
- ½ tablespoon salt to taste
- 3 carrots cut into chunks
Instructions
Remove impurities
- In a large pot with a lid (one that can fit at least 5.5 litres or 6 quarts), add chicken drumsticks and enough cold water to cover the chicken. Bring the pot up to a boil over high heat. Will take about 10 minutes.
- There will be plenty of impurities/scum floating at the top with the water appearing cloudy. Discard the water, rinse the chicken drumsticks under the tap to remove any impurities attached and wash the pot clean. (note 2)
Make the chicken soup
- Return the chicken drumsticks to the pot with ~3 litres (3 quarts) of water. Add shiitake mushrooms, goji berries, ginger slices, shaoxing wine and salt.
- Bring up to a boil over high heat then reduce to the lowest heat possible to a simmer (note 3). Simmer with the lid on for 1.5 hours.
- Add carrots, bring up to a boil then simmer over the lowest heat possible with the lid on for a further 30 minutes. Taste the soup and adjust for salt to taste if desired.
- Optional: skim off excess fat with a ladle.
Video
Notes
1. Chicken drumsticks substitute: whole chicken, cut up into quarters then separate the legs and thighs.
2. Wash the impurities off the chicken legs and clean the pot - important to avoid any floating scum/impurities in the soup so that it is nice and clear.
3. Simmer the soup using the smallest cooktop burner (on the lowest heat) - low heat is key to clear and flavourful bone broth!
Storage. Store in airtight containers for up to 7 days in the fridge and up to 12 months in the freezer.
Slow cooker method. Follow the instructions above and at step 3, add the chicken, water and ingredients to a slow cooker instead. Slow cook on the low heat setting for about 8 hours. You may wish to use hot water to help speed up the simmering process. After 8 hours, add carrots and slow cook on low for a further hour or until the carrots are tender.
Nutritional values below are estimates and include fats from chicken skin.
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Nutrition
Calories: 198kcal | Carbohydrates: 4g | Protein: 20g | Fat: 10g | Cholesterol: 103mg | Sodium: 924mg | Potassium: 365mg | Fiber: 1g | Sugar: 1g | Iron: 1mg