- 4 lbs chicken wings
- 2 kombu (12-inch pieces; kombu is dried kelp, a sea vegetable, thus would receive "pareve" designation)
- 2 leeks (trimmed and sliced 1-inch thick)
- 8 cloves garlic
- 2 bunches scallions (whites reserved, greens thinly sliced, divided)
- 1 onion (skin-on, halved)
- 6 ozs shiitake (fresh, washed and trimmed)
- 2 inches ginger (piece, sliced)
- kosher salt
- 6 shallots (peeled and sliced thin)
- 1/2 cup olive oil
- chicken bouillon cubes (optional)
- white sesame seeds (coarse ground)
- sesame oil
- boiled eggs (Marinated soft)
- wasabi paste (optional)
Bring the stock to an initial boil, straining, and then boiling again eliminates the need to skim impurities from the stock as it simmered, but this may be omitted and you can start with the chicken parts and the vegetables in step 1.
You need to simmer for at least six hours (eight is preferred) to achieve a stock with the fullest body. The bones will easily break apart when the stock is ready.
For the chicken bouillon cubes, it's only suggested if a more "in your face" chicken flavor is desired. Salt the stock (around 1/4 teaspoon salt per cup stock) to let the natural chicken flavor shine, but if a more "chicken-y" experience is what you're after, you can try seasoning with 1/8 teaspoon of bouillon per cup stock.
This recipe is for a rich, full-bodied broth. If a lighter flavor is preferred, add hot water to the resulting stock. Wasabi paste will add heat. Enjoy!
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