Chinese Chicken Stock

This stock must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock, and hence clean-tasting dishes. A Kylie Kwong recipe

• Ready In: 3 hrs 20 mins
• Yields: 3 1/2 Litres

Ingredients

• 2 1⁄4 kg chicken, cut into 8 pieces
•  ginger, cut into 10 shards
• 10  garlic cloves, crushed
• 1⁄2 bunch  green shallot, cut in half crossways
• 1  cup red onion, roughly chopped
• 6  liters cold water

Directions

1. Rinse the chicken under cold water and trim away any excess fat.
2. Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
3. Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.