Lotus and chicken essence broth

Chicken second courses

Chinese meals typically begin or end with a flavorful broth that is said to stimulate the appetite and aid digestion. I especially look forward to cantonese broths, which are complex amalgams of bony cuts of meat, dried seafood or mushrooms, and various herbs and vegetables. The meats in these are not served, as all of their essence has been extracted into the broth during the long cooking process. I learned about this combination of ingredients, which is fairly traditional, from a college friend who lived downstairs and made the most amazing soups. I’d make up other excuses just to go down to snag a bowl of whatever broth he had steaming on the stove! This dark reddish-colored broth, with hints of fruit and mushroom, was my favorite. Once you find the ingredients it is one of the easiest ways to make something exotic, yet immediately homey and satisfying.