Chinese Clear Broth

Instructions

1. Prepare the bones
   Place chicken and pork bones in a large pot and cover with cold water. Bring to a boil over high heat and let boil for 3-5 minutes. Drain and rinse the bones under cold water to remove impurities. This blanching step ensures a clear, clean-tasting broth.
2. Start the broth
   Return the cleaned bones to a clean pot and add 10 cups of cold water. Add the ginger, green onions, white peppercorns, and Shaoxing wine. Bring to a boil over high heat, then reduce to a very low simmer.
3. Simmer slowly
   Maintain a gentle simmer for about 3 hours, occasionally skimming off any foam or impurities that rise to the surface. The slower the simmer, the clearer the broth will be. Avoid stirring, as this can cloud the broth.
4. Add vegetables
   After 2 hours of simmering, add the daikon, carrot, and dried shiitake mushrooms. Continue to simmer for the remaining hour to infuse these flavors into the broth.
5. Strain the broth
   Line a fine-mesh strainer with cheesecloth and strain the broth into a clean pot or bowl. Discard all solids. Let the broth sit for a few minutes, then skim off any fat that rises to the surface for the clearest results.
6. Season and finish
   Season the broth with salt to taste. If using goji berries, add them now and let steep for about 5 minutes before serving. The broth should be clear, pale golden, and have a delicate but complex flavor.