Learn What Is Chicken Base Step By Step
Want to know how to add more depth to your dishes? Chicken base might be the key ingredient you've been looking for.
What is considered chicken base?
In the simplest terms, chicken base is the highly concentrated essence obtained by boiling chicken broth until it becomes extremely thick. It's like extracting all the essence from a large pot of soup. So, you need to be especially careful about the amount used when cooking with it.
You can also make it at home. Here is my recipe:
Get an old hen, add ginger, scallions, garlic, as well as some carrots and celery. Simmer slowly over low heat for three to four hours until the soup becomes thick. This is the most authentic chicken base.
If you think making it yourself is too troublesome, you can also buy it in the supermarket. Friends who are just starting to learn how to cook can give the ones from the supermarket a try. Once you get more familiar with cooking, you can attempt to make it on your own. The advantage of making it at home is that you can control the amount of salt and add any ingredients you like.
How is chicken base different from chicken broth?
The most obvious difference is in concentration.
Chicken base is a dehydrated and concentrated umami bomb. Just like freeze-dried coffee powder that needs to be brewed, while chicken broth is a ready-to-use liquid, similar to already-brewed coffee. I once conducted an experiment: the soup made from half a spoonful of chicken base has the same umami level as that of two bowls of freshly cooked chicken broth.
The production process determines the nature.
Chicken base locks in flavors through high-temperature extraction and concentration techniques. Commercially available products usually have natural umami-enhancing ingredients added. Chicken broth, on the other hand, relies on long-term simmering to extract collagen. Its taste is cleaner but it tends to fade over storage time.
Physical form affects usage methods.
The paste-like texture of chicken base can be directly spread on ingredients. When I developed a roasted chicken recipe last year, I found that spreading a mixture of chicken base and butter under the chicken skin can achieve a crispness effect three times better than brushing with chicken broth. Liquid chicken broth is suitable for soaking or stewing. Using it for making brine can make the flavor of spices penetrate more evenly.
The shelf life is a dividing line.
Boxed chicken broth bought from the supermarket can only be refrigerated for 3 days after opening. I once forgot to handle it, and by the fifth day, it had solidified and gone bad. However, glass jars of chicken base can still retain their strong umami flavor even after being refrigerated for half a year as long as you use a clean spoon to scoop it each time.
Be vigilant about the sodium content.
After comparing five brands, it was found that the salt content of the same amount of chicken base is usually 2 to 3 times that of canned chicken broth. Here's a little tip for you: when using chicken base, first add two-thirds of the original amount of salt, and then adjust the taste before taking the dish off the heat. This can effectively control salt intake.
What is the best substitute for chicken base?
Chicken powder + vegetable oil (mixed in a 1:1 ratio)
Sprinkle it when stir-frying green vegetables. It can adhere to the vegetable leaves and prevent caking. Note that you should choose chicken powder without added monosodium glutamate.
Canned clear chicken broth + agar
Take half a can of chicken broth and add 1g of agar powder, bring to a boil. After cooling, it will turn into a paste-like substitute. This method is suitable for making the base of sauces, but the shelf life is only 3 days when refrigerated.
Scallop powder + caramelized onion sauce
Mix them in a 2:3 ratio to mimic the sweet and savory taste of the chicken base.
Kombu and dried bonito soup stock cubes
This is a Japanese alternative. Add a little oil when dissolving to make up for the flavor difference. It is suitable for making noodle soups or oden. But when used in stewed and braised dishes, it will bring out a seafood flavor.
Ground roasted chicken bone powder
Roast the chicken bones in the oven at 220 degrees until crispy, and then grind them into powder. When using, 1 large spoonful of powder + 200ml of hot water makes a standard base solution. The biggest advantage of this homemade version is that you can control the amount.
Is chicken base gluten-free?
Whether chicken base is gluten-free cannot be generalized. The key is to check the ingredient list. I suggest that when purchasing, you must carefully check the ingredient instructions on the packaging.
Suggestions for purchasing commercially available products: First, look for the "gluten-free" label on the packaging. Some brands may add gluten-containing ingredients to soy sauce or seasonings, so you need to pay special attention to products without this label.
Beware of Three Hidden Sources of Gluten
Hydrolyzed vegetable protein: If only this name is marked on the ingredient list without indicating the source, it is very likely to contain wheat components. A safe choice is to look for products clearly marked as "hydrolyzed soy protein".
Malt extract: Commonly used to enhance flavor, it is usually extracted from barley and will carry gluten.
Modified starch: Some manufacturers use wheat-based modified starch as a thickener, and you need to check the specific source statement.
Does chicken base have MSG in it?
It's an undeniable fact that most commercially available chicken bases on the market have added MSG. However, the content varies greatly among different brands. Some put a lot, while some only add a little.
But if you, like me, prefer to avoid this additive, there are still ways to choose suitable products:
Check the label directly
The first thing to look at is the ingredient list. MSG will be listed directly on it, or if you see words like "sodium glutamate", you can confirm its presence.
Choose MSG-free bases
Some brands that I often use usually have clear labels stating "MSG-free" or "natural ingredients". These kinds of bases generally enhance the flavor through other spices and seasonings, and their all-natural taste is not bad either.
Make chicken base at home
If you, like me, want to have full control over the ingredients, the best way is to make it yourself. Simmer some chicken breast, add spices and salt, and you can make a chicken base without any additives. Moreover, compared to those from the supermarket, the one made at home has a fresher and more natural taste.
How long does chicken base last?
Unopened chicken base can be stored for about a year, but once it's opened, you need to pay attention. After opening, the paste-like base can be stored in the refrigerator for 3 to 4 months, and for the powdered base, even if it's sealed, it's best to use it up within six months.
The shelf life of homemade chicken base is much shorter. I generally recommend:
It can be stored in the refrigerator's crisper for at most 5 days;
Stored in the freezer, it can last for 1 to 2 months, but it's best to use it up within a month for the best taste.
How much chicken base equals one cup of broth?
1 teaspoon of high-quality chicken base + 240 ml of lukewarm water = 1 cup of chicken broth with standard concentration. It is best to use dark amber chicken base.
There are also differences in different forms. Here are the adjustment factors:
Paste-like base: 1 teaspoon ≈ 1 cup of chicken broth. When using a new brand for the first time, you may need to adjust the amount. Some brands may require 1.25 teaspoons.
Powdered base: 3/4 teaspoon ≈ 1 cup of chicken broth. The powder tends to clump, so sift it before use.
Liquid base: 2 teaspoons ≈ 1 cup of chicken broth. Since it has a higher water content, you need to adjust it flexibly.
The amount also needs to be adjusted according to different cooking methods:
Stewed dishes: Increase the base by 20%. Due to heat dissipation during the stewing process, the amount of base can be appropriately increased.
Stir-fried dishes: Reduce the amount of water by 30%. Reducing the amount of water can prevent the wok aroma from being diluted and maintain a rich taste.
Baking applications: Replace 50% of the liquid amount. Use chicken base to replace a part of the liquid to prevent it from being too salty.
