Chicken Broth – Something Asian

Rinse chicken and chicken giblets, from the chicken cut the fat fart into small pieces, discard. Remove the skin from the onion and lard with cloves. Place in a large saucepan with bay spice and poultry. Remove the peel from the carrots and cut into coarse pieces. Slit the light part of the leek lengthwise, rinse well and cut into wide pieces.

Put the vegetables in the saucepan and add about 2 liters of water. Add salt and bring to a gentle boil without the lid. When the dark foam has solidified on the surface, carefully skim it off with a slotted spoon. Simmer gently without a lid for about 1 1/2 hours, skimming off more foam if necessary.

Later, pour the clear soup through a sieve into another saucepan, discarding the cooked vegetables and unusable chicken giblets. Skin the chicken, remove the meat from the bones and cut into small pieces.

For the garnish, cut the chicken fillets into strips. Soak the mushrooms in hot water. Slit the white part of the leek, rinse thoroughly and cut into fine slices. Cut off the ends of the sugar snap peas. Wash the bean sprouts in hot water and drain. Clean the mushrooms. Cut stalk into small pieces and quarter. Rinse bamboo shoots and cut into slices. Quarter drained water chestnuts. Remove the soaked Mu-Err from the clear soup, cut the hard stem into small pieces, cut the mushrooms into small pieces. The durc

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