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Seared Mushrooms and Chicken Broth Recipe
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!
- Total Cook Time6 hrs
- Prep Time5 hrs
- Cook Time1 hr
- Recipe Servings4
- Difficult
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
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1. Heat a large heavy pan, add a few drops of oil and add the chopped bones.
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2. Stir gently to get rid of the moisture and gradually brown the bones to a soft amber colour.
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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.
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4. Add water to cover the bones and gradually bring the pan to a very slow simmer.
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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.
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6. Allow the broth or stock to simmer, un-covered, for 5 to 6 hours. Replenish water to keep the bones submerged.
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7. Slice the hardier mushrooms - the button and shiitake, clean the delicate ones but leave them whole.
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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.
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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.
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10. Add a dash of the dark rice wine and then a few drops of the vinegar.
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11. Pour the chicken stock into the pan with mushrooms and bring it to a simmer.
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12. Season with palm sugar, salt and pepper.
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13. Add the shimeji and simmer for a few minutes.
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14. Serve in heated soup bowls, distribute mushrooms evenly and sprinkle the enoki and a few drops of sesame oil over each bowl.