8元Costco烤鸡打造米其林高汤｜你冰箱里那只烤鸡，还能再抢救一下！
8元Costco烤鸡打造米其林高汤｜你冰箱里那只烤鸡，还能再抢救一下！ is a medium Chinese recipe that serves 4. 210 calories per serving. Recipe by 河水洋洋实验室PrecisionCooking on YouTube.
Prep: 20 min | Cook: 6 hrs 15 min | Total: 6 hrs 55 min
Cost: $10.65 total, $2.66 per serving
Ingredients
- 1.5 kg Rotisserie Chicken (Whole cooked chicken, meat shredded for later use, bones kept for broth)
- 1 Small Onion (Thinly sliced into strips)
- 2 Carrot (Thickly sliced)
- 1 Garlic Clove (Sliced thin)
- 15 g Plant Oil (For sautéing aromatics (≈1 tbsp))
- 2000 g Water (Cold filtered water)
- to taste Salt (Season at the end)
- 1 tbsp Soy Sauce (Adds depth to noodle soup broth)
- 200 g Dried Wheat Noodles (Traditional Yang Chun noodles; cook according to package)
- 2 stalks Scallion Whites (Thinly sliced for garnish and quick sauté)
- 1 clove Garlic (for garnish) (Minced)
Instructions
Prepare the Rotisserie Chicken
Remove the chicken from its packaging, pull the meat off the bones into thin strips, and set the meat aside for later use. Keep the carcass, skin, and especially the leg bones for the broth.
Time: PT5M
Chop Aromatics
Thinly slice the small onion into strips, cut the carrots into thick rounds, and slice the garlic clove.
Time: PT5M
Sauté Aromatics
Heat 15 g plant oil in the soup pot over medium heat. Add the onion strips, carrot rounds, and garlic slices. Stir for about 5 minutes until the raw onion and garlic aromas disappear.
Time: PT5M
Temperature: medium
Add Chicken and Water
Add the shredded chicken meat and all bones to the pot. Pour in 2000 g cold water, making sure the bones are fully submerged. Cover the pot.
Time: PT5M
Low‑Heat Oven Simmer
Pre‑heat the oven to 100 °C. Place the covered pot inside and let it sit until the broth temperature stabilizes between 85 °C and 95 °C (use the thermometer). Keep the pot in the oven for 6 hours, maintaining that temperature range.
Time: PT6H
Temperature: 100°C
Finish Simmer on Stovetop (Optional)
After the oven time, transfer the pot to the stovetop on low heat and continue to simmer gently for another 30 minutes to ensure maximum extraction of gelatin.
Time: PT30M
Temperature: low
Strain the Broth
Line a fine‑mesh strainer with filter paper (or a double layer of kitchen paper) and set it over a large bowl. Slowly pour the broth through, allowing it to filter cleanly. Discard solids.
Time: PT10M
Prepare the Noodle Soup Base
In a clean pot, heat a splash of oil, add sliced scallion whites and minced garlic, sauté until fragrant (≈1 minute). Add 1 tbsp soy sauce, stir, then pour in the strained clear broth. Bring to a gentle boil and season with a pinch of salt if needed.
Time: PT5M
Temperature: boiling
Cook Noodles and Assemble
Cook the dried wheat noodles according to package instructions, drain, and divide into serving bowls. Ladle the hot broth over the noodles, top with the reserved shredded chicken meat, and garnish with sliced scallion whites and a sprinkle of minced garlic.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Contains meat, Can be made gluten‑free with rice noodles, Dairy‑free
Allergens: Soy, Wheat
Ingredient Substitutions
- Instead of Rotisserie Chicken: Leftover roasted chicken, Fresh whole chicken (roasted first)
- Instead of Small Onion: Yellow onion, Shallot
- Instead of Carrot: Parsnip, Celery stalks
- Instead of Garlic Clove: Garlic paste, Shallot
- Instead of Plant Oil: Canola oil, Vegetable oil
- Instead of Water: Chicken broth (for richer flavor), Filtered water
- Instead of Salt: Soy sauce, Sea salt
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Dried Wheat Noodles: Rice noodles (gluten‑free), Egg noodles
- Instead of Scallion Whites: Leek greens, Chives
- Instead of Garlic (for garnish): Garlic oil, Shallot
Equipment Needed
- Large Soup Pot (oven‑safe, e.g., Dutch oven)
- Oven
- Digital Thermometer
- Fine Mesh Strainer
- Filter Paper or Kitchen Paper
- Cutting Board
- Chef’s Knife
- Ladle
- Serving Bowls
- Stirring Spoon
Critical Steps — Do Not Skip
- Prepare the Rotisserie Chicken
- Add Chicken and Water
- Low‑Heat Oven Simmer
- Strain the Broth
Chef Tips from the Video
- Break the chicken bones into smaller pieces before adding to the pot to increase surface area.
- If you don’t have filter paper, a clean double layer of cheesecloth works well.
- A small amount of ginger (optional) can be added with the aromatics for extra freshness.
Troubleshooting
Broth turns cloudy.
Maintain the temperature between 85 °C‑95 °C; avoid a rolling boil. Skim foam early and strain through double‑layered filter paper.
Broth lacks depth of flavor.
Extend the low‑heat simmer by another hour, and ensure the bones include cartilage (leg bones, neck). Adding a splash of soy sauce during the final stovetop step can also boost umami.
Noodles become soggy.
Cook noodles al dente, drain well, and rinse briefly with cold water before placing in the bowl.
Storage
Refrigerator: Store the broth in airtight containers for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The clear broth can be made up to 2 days ahead and refrigerated; reheat gently before using.
- Freeze broth in ice‑cube trays for quick portioning.
Frequently Asked Questions
What is the cultural significance and history of clear chicken broth in Chinese cuisine?
Clear chicken broth, or "tang", has been a staple in Chinese home cooking for centuries, serving as the base for many soups, noodles, and congee. It embodies the principle of extracting pure flavor from simple ingredients, reflecting the Chinese culinary value of balance and clarity.
What are traditional regional variations of clear chicken broth within Chinese cuisine?
In Cantonese cooking, the broth is often kept very clear and lightly seasoned, while in Sichuan cuisine it may include a hint of peppercorn or star anise. Northern Chinese versions sometimes add a splash of Shaoxing wine for depth.
How is clear chicken broth traditionally served in Chinese households?
It is commonly served as a light soup before a main meal, poured over noodles (like Yang Chun mian), or used as the cooking liquid for rice and dumplings, allowing the subtle flavor to permeate the dish.
During which occasions is clear chicken broth especially popular in Chinese culture?
Clear broth is a comforting dish during the colder months, served at family gatherings, and is also a staple during Lunar New Year celebrations where a clear, pure soup symbolizes good health and prosperity.
What authentic ingredients are essential for a traditional Chinese clear chicken broth versus acceptable substitutes?
Authentic broth uses chicken bones with cartilage, a small onion, carrot, and ginger. Substitutes can include store‑bought rotisserie chicken bones, leeks instead of onion, or a splash of mushroom broth for vegetarian versions.
What other Chinese dishes pair well with this clear rotisserie chicken broth?
It pairs beautifully with simple wheat noodles (Yang Chun mian), steamed dumplings, bok choy sautéed in garlic, or as the base for a delicate egg drop soup.
What makes this clear rotisserie chicken broth special compared to commercial stock cubes?
The broth extracts gelatin from the roasted chicken bones, giving a silky mouthfeel and natural umami that stock cubes lack. Using a low‑heat oven keeps the liquid clear and preserves delicate flavors.
What are the most common mistakes to avoid when making clear rotisserie chicken broth?
Common errors include letting the broth boil vigorously, which clouds it, and not skimming the foam early. Also, adding too many vegetables or cutting them too small can release pigments that cloud the stock.
Why does this recipe use a 100 °C oven instead of a rapid stovetop boil?
The oven provides a stable, low‑heat environment that keeps the broth just below boiling, allowing gelatin and flavor compounds to dissolve slowly without agitation that would cause cloudiness.
Can I make this clear chicken broth ahead of time and how should I store it?
Yes, the broth can be prepared up to two days in advance and refrigerated in airtight containers, or frozen in portion‑size bags for up to two months. Reheat gently on low heat before serving.
What texture and appearance should I look for when the broth is finished?
The finished broth should be crystal clear, with a golden‑light hue, and have a silky mouthfeel from dissolved gelatin. No visible particles or cloudiness should be present.
How do I know when the clear chicken broth is done cooking?
When the broth has simmered at 85‑95 °C for the full 6‑hour period, the flavor will be deep yet delicate, and the liquid will coat the back of a spoon without dripping off quickly.
What does the YouTube channel 河水洋洋实验室PrecisionCooking specialize in?
The channel 河水洋洋实验室PrecisionCooking focuses on precise, science‑based cooking techniques, often demonstrating cost‑effective ways to achieve restaurant‑quality results at home, especially in Asian cuisines.
How does the YouTube channel 河水洋洋实验室PrecisionCooking's approach to Chinese cooking differ from other Chinese cooking channels?
PrecisionCooking emphasizes exact temperature control (using ovens and thermometers) and ingredient efficiency, such as turning inexpensive rotisserie chicken into high‑quality broth, whereas many other channels rely on traditional stovetop methods without precise temperature monitoring.
Last updated: August 21, 2026
