Ji Jing (Chicken Bouillon Powder)
中華料理店のあの旨味！黄色い顆粒の魔法のダシ
Description
A yellow granular all-purpose umami seasoning blending chicken extract, MSG, salt, and spices. Packs a much heavier amino acid punch than Japanese chicken bouillon, forming the base of all Chinese dishes.
Classification: Everyone, Condiment, MSG Enhancer, Magic Powder
Shops selling Ji Jing (Chicken Bouillon Powder)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- MSG
- Salt
- Chicken extract powder
- Sugar
- Yeast extract
Instructions
- [Authentic Usage]
- (Stir-fries/Fried Rice) When making fried rice or tomato-egg stir-fry, sprinkling
- tsp at the end instantly transforms a home-cooked meal into a 'perfectly dialed-in restaurant dish'.
- (Soup Base) Dissolving it in hot water makes a solid broth. Adding it to the boiling water when cooking dumplings infuses the wrappers with umami.
- (Cold Dishes) Mixing a pinch into the dressing for smashed cucumbers is common sense.
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami
Substitutes at Japanese supermarkets
Japanese Chicken Bouillon (Marudori Gara Soup)
Pairing
Fried Rice / Tomato Egg Stir-fry / All Chinese food
Trivia
[Trivia] The 'Tai Tai Le' brand, featuring a red chicken on a yellow package, holds overwhelming market dominance. Without it, a Chinese kitchen simply cannot function.
Eating tips & etiquette
[Unique Eating] Watching Chinese recipe videos, you'll see them dump massive spoonfuls of Ji Jing into every single dish just like salt. This is the true identity of Gachi-Chuka's punchy umami.
Allergen
Chicken, Soybeans