3 hrs 45 mins
This is a basic recipe for an excellent soup base, for Chinese cooking.
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Units: US | Metric
- 1Cut chicken into small pieces, remove any fat.
- 2Trim any access fat off the lean pork.
- 3Put chicken& pork into a large pot.
- 4Add water to cover and bring to a boil, then lower heat.
- 5Cook for about 10 minutes until the scum comes to the top.
- 6Put the chicken& pork into a colander and then run cold water over to remove any scum.
- 7Clean the stock pot and then put back the chicken& pork and add the gingerroot.
- 8Add water to cover (Three-quarters to the top of the pot) and bring to a boil.
- 9Lower heat.
- 10Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours.
- 11Strain the stock by using a colander and cheese cloth (Discard the bones).
- 12Let cool and then put into the refrigerator.
- 13After several hours remove any fat from the surface.
- 14Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above.
- 15However, prior to adding it to the pot, blanch to remove any of the spices.
- 16As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.
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Nutritional Facts for #1 Chinese Soup Stock by Sy
Serving Size: 1 (245 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 594.1
- Calories from Fat 334
- Total Fat 37.1 g
- Saturated Fat 11.0 g
- Cholesterol 196.5 mg
- Sodium 184.8 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 60.2 g