Chicken Broth
- 15m Prep Time
- 3h Cook Time
- 3h Ready In
A rich and soothing chicken broth simmered with soy sauce, Shaoxing wine, ginger, and shiitake mushrooms. Perfect served over rice or as a base for wonton soup, hot pot, or tofu soup.
Ingredients
- bone-in chicken parts or 1 whole chicken
- 4 quart water
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine or dry Marsala wine
- 2 green onions cut into 3-inch segments
- 3 fresh ginger cut on the bias (about 3 inches long and 1/4 inch thick)
- 8 small or medium dried shiitake mushrooms soaked in warm water to reconstitute
- 2 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 346 mg
- Iron: 12.6 mg
- Magnesium: 201 mg
- Phosphorus: 1582 mg
- Potassium: 4106 mg
- Zinc: 11.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- bone-in chicken parts or 1 whole chicken
- 4 quart water
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine or dry Marsala wine
- 2 tsp kosher salt
Prepare
- 2 green onions, cut into 3-inch segments
- 3 fresh ginger, cut on the bias (about 3 inches long and 1/4 inch thick)
- 8 small or medium dried shiitake mushrooms, soaked in warm water to reconstitute
Let's Cook
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Step 1.
In a large stockpot over high heat, combine the chicken and about 4 quarts water. Bring to a boil, skimming off any scum that rises to the surface with a spoon.
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Step 2.
Reduce the heat to low. Add the soy sauce, Shaoxing wine, green onion segments, ginger slices, and rehydrated shiitake mushrooms. Stir once to combine.
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Step 3.
Let the broth simmer gently for 2 to 3 hours, until rich and flavorful. Occasionally skim off any scum or rendered fat from the surface. After about 1 hour, taste the broth; it should have a light chicken flavor. Add 2 teaspoons kosher salt and stir gently. Continue simmering for another 1 to 2 hours. If the broth reduces too much, add 1 to 2 cups of water as needed.
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Step 4.
If serving immediately, adjust salt to taste. Ladle the soup into bowls, including pieces of chicken and shiitake mushrooms. If using the broth as a base for another soup, strain it for a smoother consistency. The broth can be refrigerated for up to 3 days or frozen for several months.