Classic Chinese Chicken Broth

Happy Memorial Day! I hope you had a better Memorial Day weekend than we did! My husband has been sick the whole weekend so that's a big bummer. I decided to make some classic Chinese chicken broth to help him get over the cold.

Chinese believes in the healing power of bone broth. Bone broth are full of nutrients. It helps with getting over cold, balancing diet, healing wounds and etc. My mom always makes bone broth on cold winter days to add some warmth and extra nutrients. Bone broths are often served as a dish in China along with rice and stirfrys. I also drank tons of bone broth for postpartum to recover from the birth.

Best part of the bone broth? It's super easy to make!

Here's how you make the classic Chinese chicken broth:


Ingredients:

• Cornish hen (Tip: It's better to use a whole chicken because you get nutrients from all part of the bird! Cornish Hen is the perfect size for our family of 3 so we don't get any waste. If you have a big family, use a bigger bird!) 
• Green onion (I mentioned in this post of the use of green onion and ginger)
• Ginger 
• Salt and pepper to taste

Directions:

•  Put defrosted Cornish hen to a pot filled with room tempreture water and bring it to boil.

•  When the water starting boiling and some meaty clumps are starting to form, dump the water out.  (These last two steps are calling "Flying Water" 飞水 in Chinese. Fly the bird in hot water haha. The purpose is to get rid of the clumpy things in the broth so the broth will be clear)
  

• Add some warm water to the pot with the chicken. Add green onion and ginger. Bring it to boil and transfer the whole thing into a slow cooker. 

• Set your slow cooker to 4-6 hours if it's on low. 2-4 hours if it's on high. 
  

Add salt and pepper to your broth and you are all done! You can either enjoy it just like this (the Chinese way) or use it in your chicken noodle soup(the American way)!

       

Happy chopping!

XOXO

Mia