- 4 lbs chicken wings
- 2 kombu (12-inch pieces; kombu is dried kelp, a sea vegetable, thus would receive "pareve" designation)
- 2 leeks (trimmed and sliced 1-inch thick)
- 8 cloves garlic
- 2 bunches scallions (whites reserved, greens thinly sliced, divided)
- 1 onion (skin-on, halved)
- 6 ozs shiitake (fresh, washed and trimmed)
- 2 inches ginger (piece, sliced)
- kosher salt
- 6 shallots (peeled and sliced thin)
- 1/2 cup olive oil
- chicken bouillon cubes (optional)
- white sesame seeds (coarse ground)
- sesame oil
- boiled eggs (Marinated soft)
- wasabi paste (optional)
You need to simmer for at least six hours (eight is preferred) to achieve a stock with the fullest body. The bones will easily break apart when the stock is ready.
For the chicken bouillon cubes, it's only suggested if a more "in your face" chicken flavor is desired. Salt the stock (around 1/4 teaspoon salt per cup stock) to let the natural chicken flavor shine, but if a more "chicken-y" experience is what you're after, you can try seasoning with 1/8 teaspoon of bouillon per cup stock.
This recipe is for a rich, full-bodied broth. If a lighter flavor is preferred, add hot water to the resulting stock. Wasabi paste will add heat. Enjoy!