I want to make a vey simple, very delicate chicken broth, flavored with leeks, garlic, and ginger. I’ll be using it in a Chinese recipe, and the boxed western broths are just too strong (and some have unfortunate ingredients I’d rather avoid).
I thought that poaching a couple of chicken breasts with the aromatics very slowly might provide a desirable result. Any other ideas?
I thought that poaching a couple of chicken breasts with the aromatics very slowly might provide a desirable result. Any other ideas?
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