Recent searches
Search options
When I make Chinese dishes like congee or soup of some kind, I sometimes don’t have the time to make a really full bodied broth.
Western style bouillon doesn’t quite do it for me (doesn’t feel ‘intense’ enough and also has different flavor profiles). I have these stock cubes made with ginger and garlic, I use that and dashi, and then I brew a cup of any black tea I’ve got (oolong or regular black tea) and I put it into my soup.
Tea- based cooking is super common and I use it for soup in this way, I also use it to smoke tofu and chicken and duck.
@skinnylatte Oh cool - where do you get the stock cubes?
@johnmark any good Asian market
Chinese style: Lee Kum Kee chicken bouillon
https://www.sayweee.com/en/product/weee/1380?referral_id=4972487&lang=en&utm_source=copyLink
(The mushroom one is also very good)
This Japanese ‘Chinese style chicken stock) has more fat in it, I like it too almost like having instant schmalz
https://www.sayweee.com/en/product/weee/80163?referral_id=4972487&lang=en&utm_source=copyLink
And if you’re ever in a Korean market look for ‘Dashida’ (picture of a cow on it) for really incredibly good beef broth powder that is pretty much the basis of a lot of Korean home cooking
@skinnylatte Ah very nice - thank you!
