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Soups and Congees
6 cups Chicken stock or broth
1 oxtail, cut into two-inch sections
1 pound chicken legs
1/2 pound whole chicken thighs
1-inch piece of fresh ginger, peeled and sliced, then each piece crushed
1 Tablespoon Sichuan peppercorns
3 Tablespoons goji berries
3 Tablespoons Chinese Shao Xing or another Chinese rice wine
1 Tablespoon mushroom soy sauce
1 Tablespoon sesame oil
1 Tablespoon broad bean paste
1. Bring chicken stock or broth to the boil, add oxtail and chicken pieces, and the ginger and peppercorns, and simmer for half an hour, skimming often. Remove the poultry and let the oxtail cook another half an hour, then remove it. Allow all to cool about half an hour until they can be handled.
2. While waiting, strain the liquid through a fine sieve or cheesecloth, and remove the poultry from the bones and discard the bones and the skin. Then remove the oxtail pieces, and tear or cut the meat off its bone. Cut the chicken meat into one-inch pieces. Discard the ginger and the peppercorns.
3. Return the chicken and oxtail meat to the pot, and add enough water to have six to eight cups of liquid. Add the goji berries, the wine, soy sauce, sesame oil, and the broad bean paste and stir well, then simmer for ten to fifteen minutes. Serve as is or serve the meat in a bowl on the side and the soup in soup bowls.