China Condiment

Chicken Bouillon Powder (Ji Jing)

中華料理の強力な裏方！ひとふりで味が決まる「黄金の旨味パウダー」

Pescatarian

Description

The absolute umami seasoning used as frequently as salt in Chinese homes and diners. An evolution of traditional 'Wei Jing' (MSG), this yellow granular powder blends MSG with chicken extract, eggs, salt, and spices. Overwhelming chicken umami elevates any dish.

Classification: Everyone, Condiment, Umami Seasoning, Soup Base, Chicken Bone, Evolved MSG, Essential

Shops selling Chicken Bouillon Powder (Ji Jing)

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How to use

Ingredients

MSG
Salt
Chicken extract
Egg yolk powder
Starch
Spices

Instructions

[Authentic Recipe]
Sprinkle over stir-fries at the end (especially vegetable dishes without meat) to supplement explosive umami.
Dissolve in hot water as an instant 'Chicken Broth' (Gao Tang) for noodle soups or braising bases.
Knead into dumpling/bun 'meat fillings' to strengthen the umami of the juices when bitten.
Mix a pinch into cold salad dressings to add depth.

Learn more Substitutes, pairings, tips

Key spices

Rounder than pure MSG(Wei Jing)、with strong chicken sweetness and aroma

Substitutes at Japanese supermarkets

Can be perfectly substituted with JP 'Chicken Bouillon' or 'Ajinomoto' (MSG)

Pairing

Vegetable Stir-fry / Various Soups / Dumpling Filling

Trivia

Historically, 'Wei Jing' (pure MSG) was heavily used, but since the 90s, due to health trends and flavor complexity, this 'Ji Jing' (chicken flavor) dominated the market, conquering modern Chinese kitchens. The 'Totole' brand (under Nestlé) is the most famous.

Eating tips & etiquette

Appears as a cliché in Chinese recipes: 'Add salt and a dash of Ji Jing.' Because it is potent, over-adding makes everything taste like 'Ji Jing', so the trick is using a tiny sprinkle as a secret ingredient.

Allergen

Poultry, Eggs, Wheat, Soybeans

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