If you’re walking around a Thai village where soybeans are grown, you’re bound to come across a street vendor offering some sort of noodle dish or soup, always made from his or her own recipe of Asian chicken or pork broth.
If the cooking liquid is intended to be consumed, and not simply boiled and drained, the flavor will be greatly enhanced by using broth instead of boiling water.
Unless you are cooking something that should not affect the flavor, such as B. Steamed jasmine rice served with a meal, you can usually improve the flavor by using broth instead.
Link to the Making Chicken Asian video if it doesn’t load on your computer.
What’s on this page for you?
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the ingredients you need.
- Carcass of a chicken
- white radish
- Coriander root or coriander
- cloves of garlic
- Star anise
- Cinnamon stick
- white pepper
- t stalks of lem dud of ha ha ha ha
- Bay leaves
- white peppercorns
What actions should be taken?
A simple rule is to use a broth similar to the main protein of the meal. So pork broth for pork dishes, chicken broth for chicken dishes and fish broth for fish dishes, etc.
How long does it take to cook chicken stock?
Chicken broth from chicken carcasses can be cooked for 90 minutes to two hours. It takes a little longer to cook, but the bones are thin and release their flavor faster than the thicker beef and pork bones, which take longer.
You can cook longer, but in the end you’re just cooking water with a slightly stronger tasting broth. We prefer the broth to cook quickly, as it is a flavor enhancer and should not overpower the main ingredients.
What about Chinese chicken broth?
Chinese chicken broth is very similar to the broth used by the Thai. However, chicken broth is used in many Chinese dishes, which is distinguished by the use of a whole chicken that is cooked longer to obtain a stronger tasting broth.
Meat is often shredded to make soups because most of the flavor of the meat is lost after cooking.
How are Thai chickens different from Western chickens?
The difference lies in the addition of typical Asian spices such as cinnamon and star anise, and other ingredients that are abundant in the region.
These ingredients give the broth a pleasant flavor that goes well with the spices used in the main dish.
The recipe for plain chicken stock varies from cook to cook, so there is no perfect recipe. You can use this broth in most western recipes, as the taste is not very spicy.
How to make Asian chicken stock step by step
Step 1 Cook chicken to remove excess fat and foam
Take the chicken carcass and put it in a pan large enough to hold all the ingredients listed below and water that has enough excess to cook without overcooking.
Add water, bring to a boil and simmer for 30 minutes.
Step 2 Remove excess grease and foam
The result probably won’t be much fat or foam, but it depends on what’s left of the carcasses you use.
Use a kitchen spoon to skim off foam or excess grease.
Step 3 Add the remaining ingredients
Add the remaining ingredients, which should be coarsely chopped, except for the garlic, cinnamon and star anise.
Stir and add enough water to cover about half the length of your thumb – a little more or less doesn’t matter, don’t sift it.
Relax for at least an hour or up to two hours, depending on your schedule.
Step 4 Formation and storage
After this time, turn off the heat and let cool for a while before removing the solids with a slotted spoon or a sieve.
Push it into the stock pots with a ladle until it’s light enough to relieve the rest of the pan. It is a good idea to filter the last part of the mixture through a fine mesh sieve to recover the remaining solids.
The broth keeps very well for several months in the freezer (although it is unlikely to keep that long), and three to four days in the refrigerator. Allow the appliance to cool further before moving it to the refrigerator or freezer to reduce the load on the refrigerator and prevent the refrigerated foods inside from heating up.
If you plan to freeze supplies, freeze them in small amounts that match the quantities you use regularly. That way, you don’t have to defrost more than necessary because you don’t have to freeze it after defrosting.
Asian chicken recipe
Thai Chicken Basic
A video showing the preparation of this recipe is at the top of the page – handy link to the video below the description here.
The Thai chicken broth is delicious.
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Cooking time 5 minutes
Cooking time 2 hours
Total time 2 hours and 5 minutes
Courses in culinary ingredients, Soup
Calories 32 kcal
- 2 chicken carcasses
- 12 cups of water
- 6 garlic cloves
- 4 bay leaves
- 1 stick of cinnamon
- 4 star anisms
- 2 carrots, cut into pieces
- 2 onions, cut into quarters
- 2 lemongrass, finely chopped
- 4 hacked coriander twigs
- 1 rad rad rad rad rad in size med in size med in size med
- 1 ounce (30 g) chopped ginger
- ½ tsp. in. white pepper
- Put chicken carcasses in a large pan, add water and bring to a boil for 30 minutes. Close the lid to allow some of the steam to escape, either through the holes already in the lid or by leaving the lid slightly off.
- Turn off the heat and wait 5 minutes before removing any dirt, foam, or debris that has accumulated on the surface.
- Add all remaining ingredients, soften again, and simmer for about an hour; cover pan to allow steam to escape.
- Remove from heat and allow to cool for 30 minutes before removing solids with slotted spoon or pouring through strainer into another container…..
- Use immediately or cool to room temperature before transferring to freezer containers. I find the 500 ml to 1 quart containers to be a good size.
Portion size : 1 ccCalories : 32kcalCarbohydrates : 7g Protein : 1gFat : 1gSaturated fat : 1gSodium : 36mgPotassium : 204mgFiber : 2gSugar : 3gVitamin A : 2325IUV Vitamin C:12mgCalcium:41mgIron:1mg
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I am a Thai mother and I love to cook for my children. Over the years, I have adapted family recipes and borrowed recipes from friends to make them even more delicious. I publish my authentic Thai recipes here for the world to enjoy. Whenever I have the opportunity to travel, I publish information to help others visit Thailand.
frequently asked questions
Can chicken stock be used for soup?
Yes, broth and stock are interchangeable in most recipes. Since broth is made from bones and cartilage, it contains more collagen, giving it a slightly richer texture than broth. … It’s not uncommon for people to use chicken stock instead of beef.
How to make Chinese chicken stock from scratch
Recipe of the chicken with coriander….
Should I use chicken stock or soup stock?
As a result, broth is generally a healthier product, with a richer mouthfeel and deeper flavor than stock. Broth is a versatile culinary tool that can add flavor to a variety of dishes. Darker in colour and more concentrated in flavour than stock, it is ideal for soups, rice, sauces, etc.
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