Thomas J. Story
Active Time
30 Mins
Simmering Time
4 Hours
Makes 4 quarts

San Francisco chef Melissa King uses this broth for hot pot, a celebratory dish that’s also an event unto itself. Although this is more of a Cantonese-style broth, it works well as a base for Spicy Sichuan Broth. Ask your butcher ahead of time to set bones aside for you. For shopping tips, see our  Asian Market Shopping Guide.

How to Make It

Step 1

Put bones in an 8-qt. pot and add just enough cold water to cover. Bring to a boil. Drain bones in a colander, discarding cooking liquid, and rinse well with cold water. 

Step 2

Return bones to pot with 5 qts. fresh, cold water. Add ginger, goji berries, and jujubes. Bring to a boil, partly covered; then reduce heat and simmer, covered, 4 to 6 hours, adding onions for last hour. Strain broth, discarding solids, and chill overnight. Skim off fat before using. 

*Find at East Asian markets or online.