Clear Chicken Hotpot Broth Base清雞湯打邊爐湯底
A light yet flavorful chicken broth, perfect as a base for hotpot or steamboat. This recipe creates a clear, aromatic soup that complements a wide range of hotpot ingredients without overpowering their natural flavors.
01Ingredients
- 1.2kg whole chicken
- 500g chicken feet
- 500g chicken bones
- 4l water
- 50g ginger
- 2 stalks green onions
- 3 pieces dried scallops
- 6 pieces red dates
Nutrition (per serving)285kcal
- Protein38.5g
- Carbs8.2g
- Fat8.1g
Fiber 0.3 gSodium 185 mg
02Steps
- Rinse the whole chicken, chicken feet, and chicken bones. Place them in a large pot, cover with cold water, and bring to a boil. Boil for 5-10 minutes to remove impurities. Drain and rinse thoroughly under cold water.
- Slice the ginger and cut green onions into large sections. Soak the dried scallops in warm water for at least 15 minutes until softened, then shred slightly. Pit the red dates.
- Place the blanched chicken, chicken feet, chicken bones, sliced ginger, green onions, soaked dried scallops, and red dates into a clean large pot. Add water.
- Bring the pot to a rolling boil over high heat. Once boiling, reduce heat to low, cover, and simmer for at least 2-3 hours for a rich, flavorful broth.
- Periodically skim off any foam or impurities that rise to the surface during simmering for a clearer broth.
- Once the simmering is complete, strain the broth through a fine-mesh sieve, discarding the solids. Season with salt to taste, if desired. The clear chicken broth is now ready as a hotpot base.
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