Spicy chicken broth recipe – [ESSEN UND TRINKEN]




  1. Cut the unpeeled onions in half and fry the halves on the cut surfaces in a non-fat frying pan until light brown.

  2. Place chicken thighs in a large saucepan with onions, peppercorns, coriander seeds, bay leaves and 1 tablespoon of salt and fill 3.5 liters of cold water. Bring to a slow boil, reduce heat and cook broth, half covered, just above boiling point for 2 hours. Use a slotted spoon to scrape off any cloudy material that has risen.

  3. Clean the soup vegetables, peel them, wash and roughly chop. Peel the ginger and cut it into thin slices. Split the lemongrass into a flat saucepan, halving if necessary. After an hour of cooking time, add the vegetable soup, ginger, and lemon to the broth, and finish cooking the broth.

  4. After 2 hours of cooking, remove the chicken thighs from the broth and leave to cool slightly. Pour the broth through a strainer lined with cheesecloth into another saucepan (makes about 2.5 liters). Boil briefly, season with salt.

  5. Remove the skin from the chicken thighs. Remove the meat from the bones, cut into pieces and put in a bowl.

  6. To serve, bring the broth to a boil again. Fill a fondue pot halfway with it and keep it warm on the table. Serve with chicken, stuffing, Chinese dumplings, dips and sauces (see recipes below).

Place the broth in a half-filled fondue pot in a suitable re-coating pot. It should simmer gently throughout the meal, adding a little broth if needed.
“Any leftover fondue broth can be served as soup the next day with leftovers, or you can freeze it.”
Jürgen Büngner, “e&t” cook


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