Clarified Yunnan Chicken Broth

When steaming a whole chicken in a clay pot with jujube and dang gui the other day I used quite a bit of nice, homemade chicken stock which we didn't eat/finish during the meal. I decide to freeze it and later slowly defrost it in a colander lined with a clean handkerchief. Such a brilliantly simple way of clarifying broth without losing any flavor. Takes no effort at all and gives you perfect consommé. In this case with a lovely fruity jujube and herby dang gui flavor.


Go to my blog to read more about this clarification through ice filtration.

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Taken on September 9, 2010