Name: Oriental Chicken Broth (Tori-Gara No Dashi )
Yield: Makes a generous quart of broth.
Cuisine: Japan
Ingredients: 3–4 raw eggshells or 1 raw egg white; 3 whole black or green peppercorns; 1–1½ teaspoons salt; 2–3 leeks or 5–6 scallion(s) (white and green parts); 1–1½ pounds uncooked chicken bones with meat (necks, wings, backs, etc.); 5–6 slices fresh ginger (each slice approximately 1 × 2 × ¼ inch); 6 cups fresh cold water

Preparation info

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

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.

Ingredients

6 cups fresh cold water
1–1½ pounds uncooked chicken bones with meat (necks, wings, backs, etc.)

Method

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 1- or 2-inch lengths and add them to the pot. Bring the water to a boil rapidly over high heat and skim off any large clouds of froth. Add the salt and pepper and adjust the heat s