Asian Basic Stock (Korean Recipe)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g le (s), (chicken les)
- 700 g ribs (pork ribs or spare ribs)
- 40 g iner root
- 4 spring onion (s) (tied in a knot)
- 4 tablespoon rice wine, alternatively dry sherry
- 5 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper (Szechuan)
- 3 ½ liters water
Print Recipe
Pin Recipe Instructions
- Peel the garlic cloves. Cut the ginger unpeeled into large pieces. Remove any fat from pork ribs and chicken legs.
- Put the meat, garlic cloves, pieces of ginger, spring onions, salt and Szechuan pepper in a large saucepan and add the water. Bring everything to a boil and simmer for 2.5-3 hours without a lid (under no circumstances cook longer than 3-4 hours, otherwise the soup will gel too much). Use a fine sieve to repeatedly skim the resulting foam from the surface of the water.
- Then remove the meat and the other coarse ingredients from the broth.
- Sieve the broth. Add rice wine. Bring to the boil again and simmer for about 3 minutes. Season to taste with salt, pepper or lime juice.
- Info:
- This broth is especially popular in the Korean and Vietnamese regions. It serves as a basic ingredient for many dishes on the Asian continent, as does a vegetable or beef broth in Europe.
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