Chinese Chicken Stock

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READY IN: 4hrs 15mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken in a large stock pot.
  • Cover with the water.
  • Place over medium heat and bring to a slow simmer never allowing it to come to a full boil.
  • This is important to make the stock clear.
  • Cut ginger in fine strips and set aside.
  • Crush garlic cloves, do not remove skins.
  • Remove the green tops from the spring onions.
  • Skim the scum from the chicken as often as necessary to keep it clean.
  • Don't stir the chicken during this time.
  • It allows the stock to remain clear.
  • When scum has sufficiently stopped forming (25 to 40 minutes), turn the heat down to low just before it begins to boil.
  • Add the white part of the onions, garlic, ginger, turmeric, and salt.
  • Cook on simmer for 2 to 4 hours.
  • The slower it cooks the better the stock.
  • Skim the fat off several times during cooking time.
  • Strain through cheesecloth or a fine mesh strainer.
  • Remove as much fat as possible and use what is needed.
  • What is left freezes well for several months if properly stored i.
  • e.
  • air tight container.
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