About Tibetan Chicken Broth Recipe: Delicious broth made from a range of condiments, seasoning, celery, carrots, radish, pak choy, cinnamon and fried momos.
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
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 Broth
1.Simmer the chicken in a vessel with water and skim off the scum that rises to the surface.
2.Strain, wash the pieces and keep aside.
3.Put the chicken in a pan with ginger, garlic, onions, celery, carrots, radish and pak choy.
4.Now add the cinnamon, fennel seeds, cloves, peppercorns and salt.
5.Add coriander and green chillies. Now add enough water to cover the ingredients by a couple of inches.
6.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.
7.Now add a few chopped pak choy leaves, a few dashes of soy sauce, malt vinegar, sugar and juice of 1/2 a lime.
8.Fish out the boiled chicken from the broth and shred it.
9.Put the shredded chicken back into the broth
10.Along with this add some fried momos or dumpling to the broth.
11.Let it simmer for a while.
12.Garnish with coriander leaves, mint leaves, juice of 1/2 a lime and some chilli oil.
Key Ingredients: Chicken, Water (plus 1/2 litre for cooking), Ginger, Garlic cloves, Onions, Celery, Carrots, Radish, Pak choy stems, Cinnamon sticks, Fennel seeds, Cloves, Black peppercorns, Salt , Coriander leaves, Green chillies, Pak choy leaves, Soy sauce, Malt vinegar, Sugar, Lime (juiced), Mint leaves, Chilli oil