Chicken Tea, Thickened with Sago
Ingredients
Directions
In a saucepan, bring the chicken broth to a boil.
Add the sago and reduce heat to a simmer.
Cook until the sago is transparent, stirring occasionally.
Season with salt to taste and serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sago
- Starch that swells and thickens the broth as it cooks, giving it a light, slightly gel-like body.
- Chicken broth
- Liquid base that carries the flavour and becomes the body of the tea.
The step that matters
Simmering the sago until transparent. Sago must cook long enough for its starch granules to fully gelatinize and turn clear; undercooked sago stays chalky and firm in the center. Stirring keeps the grains from settling and sticking to the bottom of the pan, which can scorch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.