This is really a boiling pot of goodness!
You will need at least 10 hour of boiling over medium low fire. Your hard work will definitely be paid off and your guests will be totally impressed. Plus…… its super good for our skin! Do I need to sell more on this soup base?
You can start to prepare like now and it store very well in freezer. Just put it into the chiller for a less frozen gelatine broth a day before you intend to use it.
Scoop the gelatinized broth into the pot for steamboat and let it melt over the heat in front of your guests. It will be entertaining and impressive!
You can even buy the sphere ice cube maker and make it into balls ~With an auspicious meaning 财源滚滚.
Fill the molds with soup and chill or freeze it. It will take the shape of a ball like this
just before serving, remove these balls from the mold and add it into the pot and let it melt into a soup base. Alternatively, this can use added halfway during eating as a collagen boost!
As mentioned earlier, this soup base is not instant and requires a bit more work. You can make this soup days in advance
In order to have a clear milky broth, you will need to par-boil the bones to remove any trace of blood residue and scums. After that, wash and clean all the bones, including the pot just in case any residues remain in the pot.
After cleaning, add the bones and water to boil over medium high heat. Reduce the heat to medium low after boil and continue to let it slow boil for another 10 to 12 hours. This will break down all the collagen from the bones and skins, resulting in a creamy, gelatine chicken broth.
I added pork bone to give the broth a milky look. You can substitute with the same amount of chicken bones.
- 450g Pork Big Bones
- 700g Chicken Feet
- 500g Chicken Bones
- 280g Chicken Wings (with tips)
- 8 litres of water
- 240 ml of sake
- 3 Tablespoon of Salt (To taste)
- In a large stock pot which can hold at least 10 litres of water, add in all the bones/wings/feet and fill the pot with water until the water is just enough to cover the bones.
- Bring it to boil over medium high heat and let it boil for another 5 mins
- Remove the pot from the fire and clean the bones/wings/feet under cool running water. Ensure that all residues and dirt are totally clean off. Wash the pot too to ensure that it's clean
- Add all the cleaned bones/feet/wings back into the pot
- Add 8 litres of water and 240 ml of sake
- Bring it to boil over medium high heat
- Once boiled, reduce the heat to medium low and let it slow boil for another 10 to 12 hours (cover with lid).
- Check occasionally.
- The water should be reduced by half. Add more water if required.
- By 10 to 12 hours, the broth soup be milky in colour, slightly creamy. The longer you boil, the more creamy the broth
- Add salt to taste when done.
- Let it cool before transferring to a container for chilling in the fridge to set the gelatinized broth - at least 4 to 5 hours (or to freeze in the freezer)
- A day before using the broth, put the container of broth in the chiller. (Alternative, just use it straight from the freezer)