A couple of weeks ago I asked for help making good chicken broth for won ton soup. Kitchensalli and OnceUponABite responded with helpful ideas. Both recommended roasting the bones but when I google chinese style broth the roasting is not recommended. Also, when I get Won Ton soup in restaurants the broth seems to consistently be the "white" version. This time I'm going to try flavoring the broth with onion, dried black mushrooms, ginger, star anise, 5 spice ...??
Any ideas or recommendations out there?? tia