Broth for Long Life
- Total Time
- 5 hours 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Six servings
- 1teaspoon sesame oil
- 2teaspoons vegetable oil
- 1pound medium-size shrimp, shelled and deveined, shells reserved
- 2bulbs garlic, separated into cloves but not peeled
- 1onion, chopped
- 11-inch piece ginger, unpeeled
- 13- to 4-pound chicken, whole
- ⅛teaspoon chili-pepper flakes or 1 very small fresh chili pepper
- 10whole black peppercorns
- 10shiitake mushrooms
- salt and additional black pepper to taste
- 1lime, cut into thin slices
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
21 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 42 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In the bottom of a large pot over high heat, warm the sesame and vegetable oils. Cover and refrigerate the shrimp and when the oil is nearly sizzling, add the shells and cook, stirring constantly, until the shells are bright pink. Add the garlic, onion and ginger, stir and cook for an additional minute.
- Step 2
Add the chicken, the chili-pepper flakes and the black peppercorns along with 2 quarts cold water, or enough to barely cover the chicken. Simmer, skimming as necessary, for 3 hours.
- Step 3
Strain and reserve chicken. Cool the broth and remove fat from the surface. Meanwhile, separate the mushroom caps from the stems. Slice the caps thinly.
- Step 4
Return the cooled and defatted broth to the soup pot, add the stems and simmer for an additional 2 hours or until the broth is reduced by half. Strain and return to the pot. Adjust seasoning. The broth should taste fiery and quite pungent.
- Step 5
When the chicken is cool, shred the meat from the bones and set aside. Add the sliced mushrooms to the broth and simmer for 15 minutes. Add the shrimp and simmer for 10 minutes. Add the chicken, simmer for 5 minutes and serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Betty
I find the limes give this broth an unpleasant bitter flavor, since the recipe calls for them to be boiled peel and all. You'd get an better effect from simply squeezing a fresh segment of lime in the soup at serving point.
Jing G
delicious! added lime at the end before serving. full of ingredients, so it's more like a meal in itself.
David
Simmer the chicken for three hours? Won't the chicken be flavorless by then?
Jing G
delicious! added lime at the end before serving. full of ingredients, so it's more like a meal in itself.
Betty
I find the limes give this broth an unpleasant bitter flavor, since the recipe calls for them to be boiled peel and all. You'd get an better effect from simply squeezing a fresh segment of lime in the soup at serving point.
Private notes are only visible to you.
Advertisement
