Fragrant chinese broth
Broths
I first discovered this incredibly aromatic broth while poaching a duck for Martin Yan's Peking Duck recipe from his Chinatown cookbook. The poaching liquid was so delicious, we reused it for hot and sour soup -- incredible! I've since made some adjustments and taken a few suggestions from Fuschia Dunlop's aromatic broth recipe in her cookbook Land of Plenty. I like to use this broth for any Asian soup, even something as simple as wonton or noodle soup. I list the tangerine peel as optional because it can be hard to track down if you don't live near a good Asian grocer.
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