While cooking, remove any froth or foam on top of the water with a large spoon and once cool, strain the broth through a fine mesh strainer into a clean pot.
The broth can be frozen or kept in the refrigerator for up to 5 days. The health benefits of broth range from healing gut issues to calming joint inflammation, reducing the severity of cold and flus and strengthening hair and nails.
- 1 whole dried chilli
- 4 whole dried shiitake mushrooms
- 3 star anise
- 1 tsp white peppercorns
- 1 brown onion, skin on, halved
- 5 spring onions, cut into lengths
- 100g ginger, sliced
- 1 bulb garlic, cloves separated
- ¼cup (60ml) light soy sauce
- 1 cup (250ml) Shaoxing (cooking wine)
- ¼ cup (80g) rock sugar (or ⅓ cup caster sugar)
- 1.8kg whole chicken
- Steamed rice
- Soy sauce, chilli sauce and sesame oil
- Place the chilli, mushrooms, star anise, pepper, onions, ginger, garlic, soy, Shaoxing, sugar and 4 litres of water in a large saucepan over high heat and bring to the boil. Add the chicken, breast-side down, and return to the boil. Reduce the heat to medium and cook for 20 minutes.
- Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour, to gently poach. Carefully remove the chicken, strain the broth and reserve.
- For a quick serving suggestion, cut the chicken into pieces and serve with warm broth, rice and condiments.
- If saving for future use, divide the broth into containers and freeze. The broth is the perfect base for soups and sauces. You can also reserve the broth to poach more chicken.
- Shred the chicken, discarding the bones and use the chicken meat in soups, salads, stir fries and sandwiches.
- Freeze the broth and chicken separately in airtight containers for up to three months
Smart Tip: This rich, fragrant master stock can form the basis of a comforting congee or a delicious dumpling dish, both of which harness the legendary medicinal powers of chicken soup, with just a bit more bite: