Might it work in some of the Chinese soups? (I’m thinking of hot-and-sour.)
-JT
Maybe a flavorful soup like hot and sour would cover up the “flavor enhancers” they inject in the chicken. I was disappointed in my broth, but used it anyway as I needed broth for the Cottage Pies I was bringing to a potluck the next day.
The mild flavors in the dish didn’t really cover the off taste in the broth. The Cottage Pies, surprisingly, were well received at the potluck. Maybe I’m too picky.