What is Chicken Essence?

It's not a regular chicken stock. It is a pure, concentrated extraction of chicken flavor and nutrients, achieved by steaming or double-boiling chicken without any added water touching the meat. The resulting liquid is a small amount of clear, amber "essence" that has dripped from the chicken as it cooks in its own juices. It's prized for its deep umami flavor and is traditionally consumed as a restorative.

The Traditional "Double-Boiling" Method

This is the most authentic technique, yielding a small amount of incredibly potent essence.

Ingredients & Equipment:

• 1 whole young chicken or Cornish hen (about 2-3 lbs / 1-1.5 kg). Free-range is preferred for better flavor.

• 1-2 tablespoons of Chinese rice wine (Shaoxing wine) - optional, for fragrance.

• 2-3 thin slices of ginger - optional.

• A few goji berries (枸杞) - optional, for a touch of sweetness.

• A large heatproof bowl (that fits inside your steamer/pot).

• A large pot with a lid for steaming, or a dedicated double-boiler.

• A smaller bowl or inverted cup (ceramic is best) to place inside the large bowl.

Step-by-Step Process:

1. Prepare the Chicken:

• Remove any excess fat and skin from the chicken, especially from the cavity. Fat will make the essence oily.

• Rinse the chicken and pat it extremely dry. This is crucial.

• You can cut the chicken into large pieces (legs, breasts, carcass) or use it whole for a more dramatic presentation. Cutting helps release more juices.

2. Assemble the "Double-Boiler" Setup:

• Place the inverted small cup or bowl upside-down in the center of the large heatproof bowl.

• Arrange the chicken pieces around and on top of the inverted cup. The chicken should not sit in water; it will be suspended above it.

• Add the optional ginger slices, goji berries, and rice wine over the chicken.

• Do not add any water.

3. Steam with Indirect Heat:

• Carefully place the large bowl into your steamer or a large pot. Pour hot water into the outer pot until it comes about 1/3 to halfway up the side of the large bowl. The water must never boil into the inner bowl.

• Cover the outer pot tightly with a lid. Wrap the lid with a clean kitchen towel to prevent condensation from dripping back onto the chicken.

4. The Long Steam:

• Steam over very low, steady heat for 3 to 4 hours. Check periodically to ensure the outer pot doesn't run dry—add more boiling water as needed.

• As the chicken steams, its juices will drip down into the bowl, collecting around the base of the inverted cup. This pure liquid is your chicken essence.

5. Collect the Essence:

• After steaming, carefully remove the inner bowl. You will see a pool of clear, golden-brown liquid at the bottom (usually about ½ to 1 cup).

• Lift out the now-shriveled and flavorless chicken pieces and the inverted cup.

• Strain the essence through a very fine-mesh sieve or cheesecloth to remove any tiny particles.

• Skim off any trace of fat with a spoon. The final product should be sparkling clear.

Simpler "Pot-in-Pot" Alternative

If the inverted cup method seems tricky, you can:

1. Place chicken pieces directly in a heatproof bowl.

2. Cover the bowl tightly with foil or its own lid.

3. Place this bowl in a steamer/pot with water as described above.

4. Steam. The juices will collect directly in the bowl with the chicken. After cooking, remove the chicken and strain the liquid. (This may yield a slightly less clear essence but is much easier).

How Labor-Intensive Is It?

• Time: High. 4+ hours of mostly passive, but attentive, cooking. You must monitor water levels.

• Active Labor: Moderate-Low. The prep is simple, but the setup is specific, and straining/skimming requires care.

• Skill: Moderate. The challenge is maintaining a consistent low steam and assembling the proper setup.

How to Use Your Homemade Chicken Essence

• As a Tonic: Drink a small shot (2-3 oz) warm, seasoned with a pinch of salt.

• Ultimate Flavor Booster: Use it as the liquid in cooking rice, braising vegetables, or as the base for a sublime soup or sauce. A tablespoon can elevate a dish dramatically.

• For the Ill or Elderly: It's a traditional, easily digestible source of nourishment.

Important Tips & Notes

• The Chicken is Sacrificed: The leftover chicken meat will be dry and flavorless, as all its essence has been extracted. It's sometimes shredded and used in congee or salads with a strong sauce.

• Clarity is Key: Skimming fat and straining meticulously is what separates "essence" from broth.

• No Salt During Cooking: Salt is added upon consumption. Adding it during cooking can draw out moisture differently and affect the pure extraction.

• Modern Shortcut: A pressure cooker (like an Instant Pot) can reduce the time to about 1-1.5 hours on low pressure with a natural release, using the "pot-in-pot" method.

Making chicken essence at home is a rewarding culinary project that connects you to a deep tradition of extracting pure, fundamental flavors. The result is a luxurious, powerful ingredient that is the very soul of the chicken captured in a cup.

Net Weight: 6 PACKS * [ 2.3 FL OZ * 6 BOTTLES ]

Country of Origin: Taiwan