Clear and simple in flavor, this Chinese chicken broth is flavored only with ginger and scallions, as opposed to the variety of vegetables and herbs used in Western chicken stocks and broths.
All the blog’s soups, wontons, and noodles that call for a chicken stock will look beautiful on this background. It’s also a great addition to braises and stir-fries.
In the past, we’ve shared a stovetop recipe for Chinese chicken broth; now, we’re sharing an Instant Pot version that’s even quicker. It’s simple to make a large quantity, so you always have some on hand.
BROTH MADE FROM 3 INGREDIENTS:
Chicken, scallions, and ginger are all you need to make a fantastic stock or broth. While bones are the traditional base for a stock, this dish is more accurately described as a broth. A total of 3 pounds of flesh plus bones is required.
Making it in an Instant Pot means you can avoid leaving the stove on and overheating the house.
The end product is a chicken broth that is shockingly clear and tastes fantastic. Read on for more of our advice on how to cook clear broths.
- 2 1/2 pounds of chicken drumsticks
- 8 ounces of chicken bones
- 12 cups of water
- 3 large slices of ginger (1/8 inch thick)
- 2 large washed and halved scallions
- Put the chicken drumsticks, bones, ginger, and scallions into the instant pot. Include a full 12 cups of water.
- Replace the Instant Pot cover and lock it. For 45 minutes, manually set the pressure to high. Once the beep sounds, you can begin cooking, but keep in mind that it will take an additional 15 to 20 minutes to reach high pressure after the 45 minutes of active cooking time have passed.
- When the cooking process is complete, let the Instant Pot rest for at least 30 minutes before turning the venting knob to “venting” to complete the pressure release. Alternately, you can wait for the float valve/pressure indication to gradually fall by letting the pressure slowly escape.
- Carefully remove the cover when it is safe to do so. Take care to ladle out only the clear broth if you plan on using the stock right away.
- To prepare the broth for storage, take out the chicken and let it cool so the sediment can settle. Then, store it in reusable freezer containers for later.
- The broth can be stored for three to four days in the fridge. You can keep it in the freezer for up to six months, although it will taste best if eaten within three.