Chicken stock (gao tang)
高汤gao tang
Simmer bones and aromatics slowly for a clear, savory base.
Brief reference for now — not yet in the full step-by-step lesson format.
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Before you start
Recipes using this method often take about 120 minutes — treat that as a rough reference; amounts and equipment set the real time.
Signs of success
Broth is fragrant, lightly amber, sets faintly when chilled.
Troubleshooting
- rolling boil
- not blanching bones
- too much water added later