A quick and easy way to enjoy a Chinese favorite!

• 12 free-range chicken or duck eggs
• 2 quarts chicken bone broth
• 2 tablespoons of toasted sesame oil
• 1/4 cup of amino soy sauce
• Splash of fish sauce (optional)

1. Bring broth, soy sauce, and sesame oil to a rolling boil.
2. Crack eggs into a large bowl and beat.
3. Slowly pour scrambled eggs into boiling broth while stirring.
4. Add a splash of fish sauce.
5. Bring back to a boil and serve hot with crunchy Asian noodles or fresh bread.

Bone broth is packed with age-defying collagen and amino acids that keep your digestive tract in tip-top shape. It’s easy to make right at home in either your Instant Pot, slow cooker, or in a stockpot on the stove.

Ingredients:

Backs, necks, feet*, or any leftover chicken or Turkey bones to fill a large pot.
Cover with water. Add 1 tbs salt.

Instant pot: high pressure 90 minutes… normal slow release.
Crockpot: on medium overnight.
Stove: simmer for 4 hours.

• Once bones are cooked and the minerals and collagen have been properly leached from the bones and into your broth, the bones should crumble when pinched hard.
• Strain out the bones and meat with a fine mesh strainer.
• Add 1 tablespoon of thyme and salt to taste.
• Freeze for up to 6 months or refrigerate and use within a week.

TIP:
If you don’t process your own poultry or have a butcher able to give you the leftover bones, save up bones and carcasses from your cooked chicken meals. Freeze them in a large Ziploc bag and keep adding to them until you have enough to fill a pot!

*I will say having a few chicken feet in this recipe makes a lot of difference in your collagen amount. It’s totally worth buying a few pairs from a butcher to add to your pot.