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Tibetan Chicken Broth Recipe
How to make Tibetan Chicken Broth
About Tibetan Chicken Broth Recipe: Delicious broth made from a range of condiments, seasoning, celery, carrots, radish, pak choy, cinnamon and fried momos.
- Total Cook Time2 hrs 15 mins
- Prep Time 15 mins
- Cook Time2 hrs
- Recipe Servings4
Ingredients of Tibetan Chicken Broth
- 1 Kg Chicken
- 1 litre Water (plus 1/2 litre for cooking)
- 1 inch Ginger, sliced
- 8 Garlic cloves, chopped
- 4-5 Onions
- 1/2 stalk Celery
- 2 Carrots, chopped
- 1/2 Radish, chopped
- 6 Pak choy stems
- 2 Cinnamon sticks
- 2-3 tsp Fennel seeds
- 1 tsp Cloves
- 1 tsp Black peppercorns
- to taste Salt
- Few Coriander leaves
- 2 Green chillies
- Few Pak choy leaves, chopped
- Few dashes Soy sauce
- 1 tbsp Malt vinegar
- 1 tsp Sugar
- 1 Lime (juiced)
- Few Mint leaves
- 1/2 tsp Chilli oil
How to Make Tibetan Chicken BrothHideShow Media
Simmer the chicken in a vessel with water and skim off the scum that rises to the surface.
Strain, wash the pieces and keep aside.
Put the chicken in a pan with ginger, garlic, onions, celery, carrots, radish and pak choy.
Now add the cinnamon, fennel seeds, cloves, peppercorns and salt.
Add coriander and green chillies. Now add enough water to cover the ingredients by a couple of inches.
Bring to a boil and then turn the heat to the barest possible simmer, cover and cook for 45 minutes or until the chicken is coming of the bone and is wonderfully moist.
Now add a few chopped pak choy leaves, a few dashes of soy sauce, malt vinegar, sugar and juice of 1/2 a lime.
Fish out the boiled chicken from the broth and shred it.
Put the shredded chicken back into the broth
Along with this add some fried momos or dumpling to the broth.
Let it simmer for a while.
Garnish with coriander leaves, mint leaves, juice of 1/2 a lime and some chilli oil.