Chicken Tea, Thickened with Sago
Ingredients
Directions
In a saucepan, bring the chicken broth to a boil.
Add the sago and reduce heat to 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
- Thickens the broth as its starch swells and turns it slightly gluey and creamy during cooking.
The step that matters
Cook until the sago is transparent. Sago pearls need enough time in simmering liquid for the starch to fully gelatinize; stopping early leaves a chalky white core. Stirring occasionally keeps the pearls from sticking to the pan and to each other.
“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.
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