Superior Broth

== Ingredients == 
* ½ kg chicken cut into pieces
* ½ kg lamb shoulder
* ½ kg lamb bones
* ¼ kg smoked bone (optional)
* 1 large onion, chopped
* 1 piece of ginger, grated
* 1 tbsp soy sauce
* 2 litres cold water
== Directions ==
# Remove drumsticks and breast meat from the chicken.
# In a large heavy pan place the rest of the chicken, lamb shoulder with both the bones.
# Cover with water and bring to a boil.
# Cook for 20 minutes.
# Skim the broth.
# Remove the chicken and bones.
# Place them in a bowl.
# Take 1 litre cold water, pour half the water into the broth.
# The coolness coagulates the grease and impurities and is to be removed.
# Return the chicken and bones to the broth.
# Simmer the mixture for 20 minutes over low heat.
# It is important not to allow the broth to reach a full boil anytime as this will create a stewed effect instead of clear broth.
# After 20 minutes remove chicken and bones.
# Add remaining cold water, again coagulating more grease and impurities which are once again removed.
# This process is repeated another two or three times, until the broth becomes strong and pure.
# Add onion, ginger and soy sauce to the broth.
# The chopped chicken meat is used as final clarifiers.
# The dark meat from drumsticks is the first clarifier and the white meat is the second.
# In each case the chopped chicken is simmered in the broth for about 10 minutes.
# Then the broth is strained through a sieve.
# The meat, onion and ginger discarded, the broth will keep for 3 to 4 days in the refrigerator. 
Category:Hong Kong Soups
Category:Stock and broth Recipes
Category:Chicken Recipes
Category:Lamb shoulder Recipes
Category:Onion Recipes
Category:Ginger Recipes