Chicken Broth

Preparation info
    • Difficulty


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By Ken Hom

Published 1981

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This is the foundation of nearly every soup in Chinese cuisine. It is also used in small quantities to flavor many dishes and as the basis of countless made-in-the-wok sauces. We dissolve cornstarch in a little cool chicken broth instead of water when we want to thicken sauces so that the taste of the sauce is not diluted. Unlike Western stocks, which are flavored with vegetables and seasonings, Chinese broth aims for pure chicken seasoned only with a little ginger and scallion. Making your