"The protein and umami substances in bones dissolve very easily in water. For pure chicken soup, you don't actually need to simmer it too long to extract the flavor. It's just that simmering it longer makes the flavor more intense."
But could it really be done in just ten minutes?
Last time I made Clear Soup, just the step of clarifying the soup took nearly half an hour.
And that was when the soup had already been simmered well.
Lin Xu was somewhat skeptical.
However, seeing his senior brother's confident expression, he decided to wait and see.
If it truly could be done, then he should learn it well and understand the techniques. That way, he wouldn't be clueless the next time he wanted to make it.
Xie Baomin chopped two chicken carcasses into a pile of minced meat and bones.
As he finished, the water in the pot was just beginning to boil.
He transferred the chopped chicken carcasses to a basin and then poured them into the roiling pot.
