Many Japanese soups are made from a clear chicken broth that may be more appealing to you than the traditional sea-flavored basic stock. This chicken broth is not difficult to make, though it does take more time than basic dashi. It may be frozen successfully for up to 1 month.
Put the water in a very large pot, and add the chicken bones and meat. Peel the ginger and cut the leeks or scallions into
Line a colander with several layers of cheesecloth or a single layer of linen and strain the hot broth through it. Discard the bones, vegetables and peppercorns. Place the strained broth in a clean, deep pot and bring it to a boil. Crush the eggshells slightly and toss them into the pot, or pour in the egg white, swirling it with a chopstick or spoon. Let the broth return to a foaming, rapid boil, then quickly remove the pot from the heat. Strain the broth again through a cloth-lined colander. Blot away any fat from the surface of the broth by dragging strips of paper towel over it. Or chill the broth and remove the solid fat with a spoon.
© 1986 Elizabeth Andoh. All rights reserved.