Chicken Clear Recipe
Make Chicken Clear Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Clarifying (optional but recommended for very clear broth)
Finish & Serving
Method
Broth
- 1
Prepare ingredients
Rinse chicken pieces under cold water and trim excess fat. Roughly chop the carrot and celery. Smash the garlic cloves with the flat side of a knife. If using unpeeled onion and ginger, leave skins on — they add color and flavor.
- 2
Cold-water start
Place the chicken pieces in a large stockpot and pour in 3 liters cold water so the chicken is fully submerged. Starting with cold water helps extract collagen and yield a clean-tasting broth.
- 3
Bring to simmer and skim
Slowly bring to a gentle simmer over medium heat. As the water warms, scum (coagulated proteins) will rise. Once small bubbles appear around the edge, reduce heat to low and skim the surface with a fine mesh skimmer or large spoon for 6–10 minutes until most foam is removed.
- 4
- 5
Check and finish cooking
After the simmer period, test chicken for doneness (internal temp ~75°C/165°F) and tender meat. If chicken isn't fully cooked, continue simmering 10–15 minutes more. Taste the broth and adjust seasoning lightly — final seasoning will be done after clarifying or straining.
- 6
Strain solids
Remove pot from heat. Use tongs to lift out chicken pieces and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container to remove aromatics and any remaining solids. Reserve the clear broth in the refrigerator to let fat rise and solidify if you plan to degrease further.
Clarifying (optional)
- 7
- 8
- 9
Remove raft and re-strain
Carefully ladle or pour the clear broth through a fine sieve lined with dampened cheesecloth into a clean pot, leaving the raft behind. Discard the raft solids. If you chilled the broth earlier and the fat solidified, skim it off before clarifying or heat enough to melt and remove with a spoon for a leaner result.
Finish & Serving
- 10
Debone and slice chicken
While broth is finishing, remove meat from the cooled chicken pieces. Discard bones and skin (or reserve for other uses). Thinly slice or shred the cooked chicken and keep warm.
- 11
Final seasoning
Heat the clarified or strained broth gently to serving temperature (do not boil). Taste and season with fine sea salt and white pepper to taste. If the broth was chilled and degreased earlier, warm slowly before seasoning.
- 12
Assemble bowls
Place a portion of sliced chicken and cooked rice or rice noodles into serving bowls. Ladle the hot clear chicken broth over the top, filling the bowl. Garnish with thinly sliced scallions and cilantro leaves. Serve immediately.
- 13
Storage
Cool any leftover broth quickly and refrigerate up to 3–4 days or freeze up to 3 months. If refrigerated, fat may solidify on top — remove before reheating for a clear appearance.