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This easy chicken bone broth is deeply flavourful, and when I call it easy, I mean it. You only need 4 ingredients – chicken wings, salt, oil and water. You probably have most of these at home already, right? For the longest time I was really confused about making chicken bone broth. I would see people make stock with leftover chicken carcass but when I did that, it tasted bland and watery. I was determined to make a flavourful chicken stock, and then I figured it out… The secret? Roasted chicken wings. They give the broth a deeply toasted chicken flavour and adds a big boost of collagen which gives it that full bodied texture. Why I Love This Chicken Bone Broth The Science Chicken wings have it all – skin, meat, bones, cartilage, and connective tissue. All these elements contribute something different to the broth but the thing that makes wings so attractive is the collagen.  By boiling the wings, the collagen from the skin, cartilage and connective tissues dissolve into the broth and once cooled it will set into a jelly. You know you have been successful in collagen extraction if the broth turns to jelly.  On another note – chicken feet contain even more collagen but chicken wings are easier to find in most cases. Chefs will often use chicken wings, as well as other parts of the chicken like neck or back. So all in all, different parts of the chicken will contribute different flavour and texture profiles. If you’re interested, this article on Serious Eats by Daniel Gritzer delves further into the elements that make a great stock. How to Use Chicken Bone Broth So you’ve got the broth, now what? You might have noticed there are no veggies or herbs and this is because this recipe is to serve as a base. You’re of course welcome, even encouraged, to experiment with add-ins. Here are some ideas for you…

This Japanese Ginger Pork Recipe is big on flavour, and takes less than 30 minutes to make. It’s usually made with thin slices of pork, but this version uses pork loin steaks to make it easier, because who doesn’t love an easy dinner! If you’re a fan of ginger like me, and are looking for a tasty Japanese recipe for pork, it’s highly likely you’re gonna enjoy this dish. It’s not complicated – it’s just soy sauce, mirin, sake, sugar and grated ginger. That’s it, oh, and some sliced white onion!  I live in the UK so finding thin slices of meat is kinda tricky. Yes I could go to a butchers, but it’s difficult to find someone able (or willing) to help me out. I could freeze it for 30 minutes then slice, but sometimes I don’t have the time or energy.  When I was testing this recipe I thought “how can I make this easier and more accessible to people short on time, energy or butchers?”. That’s when I thought to try this recipe with pork loin steaks, now it’s one of my favourite easy Japanese recipes on my website. What is Shogayaki? Shogayaki is two words – so shoga means ginger, and yaki means grilled/fried. The most common variation of the dish uses thinly sliced pork but any protein can be used.  Shogayaki is easily one of the most iconic Japanese recipes for pork and is a firm favourite in Japanese households. It’s one of these very simple recipes which can help people save time, without loosing out on flavour.  Ingredients for Japanese Ginger Pork Depending on personal preference, you can add extra ginger for a stronger flavour or lower the amount for a more subtle taste.  Nutritional Information of Japanese Ginger Pork (per steak) Nutrition information is an estimate generated using Cronometer and is intended for guidance only. What to eat with Japanese Ginger Pork?  The pork steaks already have a lot of flavour so it’s often served with a simple bowl of Japanese rice, and a bowl of Tofu Miso Soup. Some people will top it off with extra ginger for a more intense flavour. If you want more easy Japanese recipes then this Japanese “Fried” Chicken Rice bowl might be worth taking a look at. It’s inspired by Karaage (Japanese fried chicken) but without the hassle of deep fat frying! Here’s a video if you want to see what it’s about. 3 Tips for Making This Recipe Frequently Asked Questions