Chicken Broth Jelly

Chicken broth contains the broken down material from bones and tendons. When the broth is cooled, it congeals due to the presence of gelatin.

700 g Bones and skin of chicken drumsticks 1200 ml Water 1-2 stalk Spring onions, cut into chunks 3-4 slice Ginger

2 tsp Chinese rice wine or sherry 1 tsp Vinegar 1/3 tsp White pepper powder 1/3 tsp Salt (I used 1 tsp and it’s way too salty)

1. 
   Wash the chicken bones and skin thoroughly and add them into a pot of boiling water. Boil for 2 or 3 minutes and then turn off the heat. Drain and rinse the bones thoroughly under the tape water.
   
2. 
   
   Fill a pot with water with ginger, spring onions, rice wine, vinegar, chicken bones and skin. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours. Strain stock into a bowl. Discard solids. Season the stock with salt and pepper. Allow the liquid to cool down and set to a jelly. It’s ready for use. The broth can be kept in a fridge for up to 3 days or frozen for at least 6 months.