Chicken Broth. The Basic Ingredient

Both Thai and Chinese eat a lot of soup dishes, in India chicken or lamb is cooked in light broth. I have always liked chinese soups and broths and when I visited Malaysia and Thailand, I had the opportunity to taste many soup dishes. Chicken Broth is the basic ingredient for many dishes, both meat, fish or seafood. I often make this broth at home, specially in winter months as apart from it being very tasty, it is filling too and warms our belly. Chinese call it The Monks' Broth. All the ingredients listed below are of my own way of cooking.

In a deep pot, pour 3 litres cold water, add:
One whole leg of chicken (skinned and fat removed)
1 large Beef Rib
1 small bone (Pork/Beef)
l large onion, whole or chopped fine.
1 large tomatoe, whole or chopped fine
6 teeth of garlic, finely chopped
1 large chunk of fresh ginger finely chopped
l stalk rosemary
2 large bayleaves
1 tbl.spoon Saffron
2 stalks of fresh leek, finely chopped
1 tbl.spoon freshly crushed black pepper
1 Tbl.spoon Cumin seeds, 4 cardamams, 4 cloves, small piece of Cinnamon (In India it is called dal-chini which is the best)all grinded together.

Bring to the boil all the above ingredients and simmer on a very low heat for one hour. BUT PLEASE TAKE OUT THE CHICKEN LEG AFTER 10-15 MINUTES COOKING.
When the water is reduced, take out the beef rib, cut into small pieces and together with chicken pieces put back in the pot. Your basic chicken broth is now ready. You can add:

1. Cooked Chickpeas -Carrots- Beansprouts- Bean Curd (Tofu will do)

2.Shelled Prawns.
Shredded Pork,octopus,calamari,beansprouts,pork balls, dumplings etc(Sauted in Wok). Garnish the Soup with fresh Coriander leaves and a little Pad Thai sauce. It is delicious. A cold beer or Jasmine Tea is the best drink with these Soups.
Enjoy it.