Chicken in broth master stock
3 servings
75 minutes
Chicken in broth master stock is a dish that absorbs the richness of flavors and spices. Its roots lie in European culinary traditions but also has Asian notes due to the use of star anise, cinnamon, and ginger. The broth becomes rich and deep, while the chicken fillet acquires a tender texture by absorbing the spice flavors. This dish is perfect for warming dinners, especially in cold weather. It can be served as a standalone dish or complemented with rice, noodles, and fresh herbs to create a harmonious and balanced taste. Its aroma captivates from the first moments, enveloping you in warmth and coziness.
1
Combine water with onion, garlic, ginger, rice wine, sauces, sugar, and spices in a pot. Bring to a boil over low heat.
- Water: 1.5 l
- Shallots: 1 piece
- Garlic: 1 clove
- Ginger root: 15 g
- Sweet rice wine: 1 tablespoon
- Dark soy sauce: 2 tablespoons
- Light soy sauce: 1 tablespoon
- Fish sauce: 1 teaspoon
- Brown sugar: 1 teaspoon
- Anise (star anise): 2 pieces
- Cinnamon sticks: 2 pieces
- Black peppercorns: 5 piece
- Carnation: 3 pieces
2
Add chicken fillet to the water, bring to a boil again, and cook on low heat for an hour.
- Chicken fillet: 3 pieces
3
Place one chicken fillet in each plate. Strain the broth and add it to the chicken. If desired, enhance the soup with rice, noodles, fresh herbs, and vegetables.
- Chicken fillet: 3 pieces
- Water: 1.5 l
- Shallots: 1 piece
- Garlic: 1 clove
- Ginger root: 15 g