HOT POT CHICKEN BROTH RECIPE RECIPES

HOT POT BROTH RECIPE - NICK WONG | FOOD & WINE

Hot Pot Broth Recipe - Nick Wong | Food & Wine image

Infusing chicken stock with fresh herbs and aromatics, as well as classic condiments like hot chile-sesame oil and chile bean sauce, quickly adds layers of flavor. Keep the additional salt light—the broth will become saltier as you cook ingredients in it. Use this broth for our Steak-and-Shrimp Hot Pot recipe.

Provided by Nick Wong

Categories Soup

Total Time 50 minutes

Yield Makes 8 cups

Number Of Ingredients 10

Ingredients

2 tablespoons sesame oil
2 tablespoons Chiu Chow–style chile oil (such as Lee Kum Kee) or hot chile-sesame oil
9 garlic cloves, smashed
1 (3-inch) piece fresh ginger, thinly sliced (about 1/4 cup)
1 (5-ounces) bunch scallions, quartered
6 whole star anise
3 black cardamom pods
2 tablespoons toban djan or chile bean sauce (such as Lee Kum Kee)
3 quarts best-quality lower-sodium chicken broth (such as Imagine)
2 tablespoons soy sauce, plus more to taste

Steps:

Heat sesame oil and chile oil in a large saucepan over medium; add garlic, ginger, and scallions. Cook, stirring often, until scallion mixture is wilted and ginger is caramelized in spots, 5 to 7 minutes. Add star anise and cardamom; cook, stirring constantly, until fragrant, about 1 minute. Add chile bean sauce, and stir to coat. Add chicken broth, and bring to a boil over high.
Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until broth is spicy, aromatic, and has a slight smokiness from the cardamom, about 20 minutes. Strain broth; discard solids. Stir in soy sauce, adding more to taste.

INSTANT POT® CHICKEN BROTH RECIPE | ALLRECIPES

Instant Pot® Chicken Broth Recipe | Allrecipes image

It costs pennies to make and the flavor is amazing.

Provided by Bren

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Total Time 6 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 8 cups

Number Of Ingredients 10

Ingredients

1 chicken carcass
2 medium onions, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, leaves included, coarsely chopped
5 cloves garlic, whole
1 tomato, roughly chopped
6 black peppercorns
1 teaspoon apple cider vinegar
½ teaspoon salt, or to taste
water

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
Bake in the preheated oven until carcass is browned, about 1 hour.
Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot®). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.

Nutrition Facts : Calories 116.7 calories, CarbohydrateContent 6.2 g, CholesterolContent 35.7 mg, FatContent 6.6 g, FiberContent 1.5 g, ProteinContent 8.2 g, SaturatedFatContent 1.9 g, SodiumContent 200.6 mg, SugarContent 2.6 g

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