Making Broth as Clear as Water | Chef’s Plate: Killer Skills E1

Making crystal clear broth is the ultimate test of a Chinese chef’s skills. It’s a technique with Sichuan roots. One of the most famous Chinese clear soup dishes is “boiled water cabbage.” It’s easy to dismiss what looks like a plain bowl of soup with a tiny piece of cabbage, until you know how many steps go towards making it. This is the first episode of our Chef’s Plate: Killer Skills edition. In this series, you will see the skills Chinese chefs need to become masters of the kitchen. Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: 0:00 Crystal clear broth 0:52 All in the details 1:38 How to make the soup 2:55 The hardest part 5:23 When he started cooking If you liked this video, we have other videos about iconic Chinese food: Authentic Cantonese Roast Goose from Hong Kong    • Authentic Cantonese Roast Goose from Hong ...   Tomato Egg Noodles, Simple & Iconic Chinese Dish    • Tomato Egg Noodles, Simple & Iconic Chines...   Follow us on Instagram for behind-the-scenes moments:   / goldthread2   Stay updated on Twitter:   / goldthread2   Join the conversation on Facebook:   / goldthread2   Have story ideas? Send them to us at [email protected] Producer: Lyn Yang Videographer: Cesar Del Giudice, Erin Lo Editor: Mario Chui Animation: Cliff Man Mastering: Cesar Del Giudice #chinesefood #sichuan #Consommé