"If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. "You can produce a very rich broth with freeze-dried chicken and mushrooms. It's like making your own bouillon cube."
More David Chang Recipes
5 quarts water
1 large onion, chopped
1 fennel bulb, chopped
4 scallions, chopped
4 peeled garlic cloves, smashed
1 tablespoon coriander seeds
2 ounces dried kombu
2 chicken drumsticks
2 chicken thighs
4 cups (4 ounces) dried shiitake mushrooms
4 ounces freeze-dried chicken (see Note)
How to Make It
In a large pot, combine the water, onion, fennel, scallions, garlic and coriander and bring to a boil. Cover and simmer over low heat for 10 minutes.
Strain the broth and return it to the pot. Add the kombu. Cook over very low heat (140°) for 10 minutes. Discard the kombu.
Transfer the broth to a pressure cooker. Add the drumsticks, thighs, shiitake mushrooms and freeze-dried chicken. Close and seal the pressure cooker and bring it to full pressure according to the manufacturer's instructions. Cook for 25 minutes. Strain and let cool.
Freeze-dried chicken is available online at campmor.com.
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