|Chicken||1⁄2 Kilogram, cut into pieces|
|Lamb shoulder||1⁄2 Kilogram|
|Ginger piece||1⁄4 Kilogram|
|Onion||1 Large, chopped|
|Ginger piece||1 , grated|
|Soya sauce||1 Tablespoon|
|Cold water||2 Liter|
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 soya 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.