Chicken Broth

Chicken broth is very easy to prepare and it is normally used as a soup base for all kind of noodles, eg. Ban Mian, Ipoh Shredded Chicken Rice Noodles.

The secret of having a good flavor of soup is to make sure that the water is boiling before adding in all the ingredients. In order to avoid any blood residue in the soup, it is important to blanch the chicken carcass in the hot water before transferring it into the soup pot. For the first 30 minutes, it is important to make sure that the water is boiling and then, you can reduce to low heat and continue to simmer for another 2 hours.


Ingredients
2 whole chicken carcass
50g dried split anchovy
150g sweet turnip (peeled, chunked)
10g rock sugar
1/2 tbsp crushed pepper
5 liter water
salt to taste

1. Bring the water to boil. Put all the ingredients in the pot and reduce to low heat.
2. Cook for approximately 2 hour. Add in salt and sugar.
3. Sieve the broth and set aside.