Tibetan Chicken Broth Recipe

 
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Tibetan Chicken Broth
How to make Tibetan Chicken Broth
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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
  • 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 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

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