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Looking for authentic Chinese or Thai broth recipes

#1
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6/16/04 at 2:12pm
  • Joined: June 2004
  • Location: Iowa
  • Post Count: 6
I am looking for the basic make up of Thai or Chinese broths. Whenever I look up recipes for these soups on-line, they always ask for chicken broth. When I eat these soups in resturaunts, the broth is too clear to be chicken broth and the flavors of the soup seem to be better represented. So, that's my question...
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#2
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6/16/04 at 4:02pm
  • Joined: April 2003
  • Location: Toronto, Ontario, Canada
  • Post Count: 781
Hi kcekwk

It is chicken broth that is used in Chinese broths. I usually use those boulion (sp?) cubes but use homemade when ever possible. My grandmother use to do her own, I have no idea what she did to make it clear though but I know she does skim the top a lot. Hope this helps.
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#3
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6/16/04 at 10:43pm
  • Joined: July 2000
  • Location: Sydney Aus
  • Post Count: 866
im not 100% sure, but most chinese chicken stock recipes include some form of pork in the stock.

"Nothing quite like the feeling of something newl"

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#4
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6/17/04 at 4:58am
  • Joined: June 2001
  • Location: Minnesota
  • Post Count: 4,832
The stock is made from pork and chicken bones. There's really only one type of stock in Chinese cooking. The "master" stock. Dump pork and chicken bones in a pot and boil the heck out of it, skim skim skim.
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#5
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6/17/04 at 7:08am
  • Joined: March 2002
  • Location: Fort Lauderdale
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Most Chinese broths are made with chicken bones, pork bones and chicken feet. The chicken feet add gelatin and a lot of flavor. If you cook it on a low simmer and skim constantly you will get a clear broth. Be very careful when you strain it - I ladle it into cheesecloth in a sieve and am very careful not to disturb the bottom of the pot. You can also buy a stewing hen and simmer it for an even richer stock than just chicken bones. For Thai broth add lemon grass stalks, lime leaves and galangal to the chick bones and feet.
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#6
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6/20/04 at 5:53am
  • Joined: January 2003
  • Location: somerset
  • Post Count: 413
Chopped chicken carcasses, ginger,onion,garlic,carrot,leek,...gently sweated without colouring. Cold water...bring to boil n simmer 1.5 hours max. Add egg shells n whites at simmering stage ,skim, pass through muslin. cool, remove fat n skim again.
This can then be reduced for a required strength.
Never tried adding the feet or pork though...I think gelatine adds a gloop factor which I dont like in clear noodle type oriental soups.

champagne for my bad friends
& bad pain for my cham friends
(Francis Bacon)

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