It's just chicken (all i have is drumstick)
toss in salt water, boil for 1 hour
grind in crapload of pepper (i love them)
toss in some noodle
boil till noodle is cooked
add green onion

done.

ha so you'd think it's complicated but NO!! :D

I'm making another one at the moment, i'll try to sautee it first in bit oil and bay-leaf for a better tasting soup. I'll keep you updated.

evanthebouncy!

United States12796 Posts

December 11 2009 21:15 GMT

#23

Okay it's done, i let the broth sit over night cuz it was too late yesterday to finish...
Anyways this one looks alot richer(it's actually bit subtle but if you notice the soup color, this one is more white)!!!

barth

Ireland1272 Posts

December 11 2009 21:29 GMT

#24

Looks pretty delicious

Is it chicken in the bowl there? I personally prefer to add some vegetables to the broth.

evanthebouncy!

United States12796 Posts

December 11 2009 21:46 GMT

#25

On December 12 2009 06:29 barth wrote:
Looks pretty delicious

Is it chicken in the bowl there? I personally prefer to add some vegetables to the broth.

haha yeah i'm trying to clean up my fridge before the break so there's no vegetables unfortunately. I don't want to add stuff to fridge anymore.
btw this batch is TOO thick lol, it covered with oil and I actually can't drink the soup. I think I overdid the richness part lol...

Cambium

United States16368 Posts

December 11 2009 21:50 GMT

#26

My parents (we are Chinese too) always make their own broth, and they always use a whole chicken. I am not certain which part of the chicken yields the most flavour, but I'd assume it comes from the bones. You can probably make a large pot of broth and store it somewhere.

FuDDx

United States5008 Posts

December 11 2009 21:55 GMT

#27

I do not get the love for fancy ramen. Thats what it looks like to me T_T

I hope you feel better soon sir.

evanthebouncy!

United States12796 Posts

December 11 2009 21:59 GMT

#28

On December 12 2009 06:55 FuDDx wrote:
I do not get the love for fancy ramen. Thats what it looks like to me T_T

I hope you feel better soon sir.

excuse me that is no ramen. That's real noodle with real flavoring made by myself. No ramen was used in the process ever.

heh, I just looked at wiki and apparently ramen =/= instant noodle. So I guess then yes, I made ramen, but not the instant kind. It's understandable if you don't go crazy for it though, I never liked much of the western dishes myself.

evanthebouncy!

United States12796 Posts

December 11 2009 22:00 GMT

#29

On December 12 2009 06:50 Cambium wrote:
My parents (we are Chinese too) always make their own broth, and they always use a whole chicken. I am not certain which part of the chicken yields the most flavour, but I'd assume it comes from the bones. You can probably make a large pot of broth and store it somewhere.

it's the 鸡架， which is the frame (aka left over bones) of the chicken. Most of the times those get turned into broth. I could've gone for some bones but as I'm only trying to clean out my fridge I only gots drumsticks with thighs

Disregard

China10252 Posts

December 12 2009 01:40 GMT

#30

Using a whole chicken or chicken carcass with a little lean pork shoulder(Chewy but not too dry, gives a nice bite).
Add in green onions, ginger, carrots, sesame oil, rice wine, pepper and salt to taste.

I had it before with nothing but dark meat. The drumsticks and thighs become extremely tender, I dip it with some sweet chili sauce, delicious. Though my grandma makes so many different variations, using winter melons or medicinal herbs like ginger root and azuki beans(Good for blood flow, I think). I do prefer the more simple variation of Chinese chicken broth.

edit: 鸡架 = Chicken Carcass

I like it with the thick or rice noodles.