Seared Mushrooms and Chicken Broth Recipe

 
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Seared Mushrooms and Chicken Broth
  • Chef: Jaydeep Mukherjee
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

A hearty broth made using chicken and an assortment of mushrooms - button, shiitake, shimeji, enoki, chanterelle, and simmered for over 6 hours. Patience is the key here!

Ingredients of Seared Mushrooms and Chicken Broth

  • 1kg chicken bones, cleaned and chopped
  • 300gm fresh mushrooms, assorted (button, shiitake, shimeji, enoki, chanterelle)
  • 1 large onion, diced
  • Salt and pepper to taste
  • 1 Tbsp palm sugar
  • ½ cup dark rice wine
  • 1 Tbsp rice wine vinegar
  • 1 tsp smoked sesame oil

How to Make Seared Mushrooms and Chicken Broth

  • 1.1. Heat a large heavy pan, add a few drops of oil and add the chopped bones.
  • 2.2. Stir gently to get rid of the moisture and gradually brown the bones to a soft amber colour.
  • 3.3. Diced carrots, onion and celery may also be added to the pan for other broths - but for this particular soup it is not suggested.
  • 4.4. Add water to cover the bones and gradually bring the pan to a very slow simmer.
  • 5.5. Impurities from the bones - blood, tissues etc. will coagulate and begin to rise to the surface as scum. It is very important to skim this as it collects on the surface.
  • 6.6. Allow the broth or stock to simmer, un-covered, for 5 to 6 hours. Replenish water to keep the bones submerged.
  • 7.7. Slice the hardier mushrooms - the button and shiitake, clean the delicate ones but leave them whole.
  • 8.8. Once the chicken broth is ready, skim the surface for any scum one final time and then pour the clear broth into a pan through several layers of well washed muslin or cheese cloth. Reserve warm. The stock could be chilled and refrigerated, even frozen and used over weeks.
  • 9.9. Heat another heavy pan, add a few drops of oil, sliced garlic and the julienne of ginger, and sauté for a few seconds. Add the sliced mushroom and immediately increase the heat. Stir rapidly over high heat to sear the mushrooms to a nutty golden brown.
  • 10.10. Add a dash of the dark rice wine and then a few drops of the vinegar.
  • 11.11. Pour the chicken stock into the pan with mushrooms and bring it to a simmer.
  • 12.12. Season with palm sugar, salt and pepper.
  • 13.13. Add the shimeji and simmer for a few minutes.
  • 14.14. Serve in heated soup bowls, distribute mushrooms evenly and sprinkle the enoki and a few drops of sesame oil over each bowl.

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