BACK

Basics
apr 2, 2020

Lorraine’s Traditional Broth

This beguiling broth simmers on the stovetop throughout Lorraine’s dumpling classes, ready to be served with her students’ handmade wontons in a shared celebratory meal. We love to see our staff and guests return to the stockpot again and again, until the last glorious spoonful is gone.
The nourishing liquid is a fine meal all on its own. For something heartier, add chopped vegetables and simmer until they’re softened, but not yet mushy. You could also add leftover noodles or rice or other cooked grains. Or cook some right in the broth.
Of course, you might also like to add store-bought wontons. (We recommend cooking them separately according to package instructions before serving them with the broth.) To experiment with making homemade wontons, head on over to Lorraine’s charming website, where you can learn from her many videos.
Remember to Email us if you have any questions. We’re here to help.
Recipe

Bonus: Traditional Broth

Ginger, Green Onions, Shiitake Mushrooms

Author Lorraine Witte

Chicken feet give this broth its ultra-luxurious texture (and they're great for your skin and joints, too!). Look for them in the freezer section of some grocery stores, or ask at the butcher's counter.

Yield   2½ quarts, 6 to 10 servings

Ingredients

10 cups water

One (4-lb) chicken, or a combination of chicken bones & parts, preferably including some chicken feet

10-12 large dried Chinese (shiitake) mushrooms

6 pieces fresh ginger the size of a quarter, smashed lightly with the flat side of a cleaver or knife

6 whole green onions, lightly smashed, ends trimmed

1 cup rice wine or sake

Kosher salt

½ lb baby bok choy (optional), for serving

Directions

1. Place the water, chicken, dried mushrooms, ginger and green onions in a large pot and bring to a boil. Reduce the heat to low and simmer for 1½ hours, skimming the surface periodically to remove any impurities (foam). Add fresh water to the pot as needed to keep the liquid level constant.
2. After one hour of simmering, extract the mushrooms from the pot and let them cool a bit. Remove and discard their stems, then slice the mushroom caps thinly. Set them aside—they will be used later as garnish.
3. Add the rice wine or sake and 2 teaspoons salt, then simmer the broth for another 30 minutes. Stir, taste, and add more salt if needed.
4. Remove the chicken parts from the soup. Strain the broth through a fine mesh strainer, discarding the onions and ginger. Skim the broth to remove excess fat, then return the broth to a simmer.
5. 15 minutes before serving, add the baby bok choy (if using) to the simmering, strained broth and cook until crisp-tender. Lift the bok choy from the broth and quarter them lengthwise. Top each soup bowl with 1 or 2 pieces of bok choy and a few reserved mushroom slices.