Makes enough for 28 buns
|1 3/4||pounds chicken bones or wings|
|2||cups unsalted or low-salt chicken stock or water|
|1/4||cup soy sauce|
|1/2||cup rice wine or sake|
|4||slices ginger, about the size of a quarter, smashed with the flat side of a knife|
|6||scallions, trimmed and cut into 2-inch pieces|
|1 1/2||teaspoons unflavored gelatin|
|1/4||cup cold water (for the gelatin)|
1. In a saucepan, combine the chicken bones or wings, stock or water, soy sauce, sugar, rice wine or sake, ginger, and scallions. Bring to a boil, lower the heat, and simmer over very low heat, stirring occasionally, for 1 hour.
2. Strain the broth into a bowl; discard the bones and seasonings.
3. In a small bowl, sprinkle the gelatin over the 1/4 cup cold water. Set aside for 5 minutes. Stir the gelatin mixture into the hot broth. Use as directed.