chinese-style chicken stock-basic recipe
(1 rating)
Just the basics. Very good. Recipe from Mr Lee, when I took a class in Chinese cooking at college culinary institute.
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(1 rating)
yield
serving(s)
prep time
25 Min
cook time
2 Hr 45 Min
method
Stove Top
Ingredients For chinese-style chicken stock-basic recipe
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8 cwater more or less as needed for pan
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2 lbchicken necks and backs
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1 stalkcelery, cut into 1/2 inch lengths
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1 smcarrots, peeled and cut into 1/2 inch lengths
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1yellow onion, peeled, cut in 1/2
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1leek, including tender green tops, carefully washed and sliced
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2green onions, including tender green tops, cut into 2 inch lengths
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2 slicefresh ginger, each 1/8 inch thick, peeled
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1 Tbsprice wine vinegar
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salt and pepper
How To Make chinese-style chicken stock-basic recipe
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1Combine the chicken pieces,and all remaining ingredients in a 4 quart kettle. Add enough cold water to fill the kettle 3/4 full. Place over medium heat, uncovered, and bring slowly to a boil. Skim off any scum that forms on the surface. Reduce the heat to its lowest setting and simmer, uncovered, for 2 1/2 hours. Skim the scum off the surface as needed.
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2Strain through a sieve or colander lined with cheesecloth into a storage container. Taste and adjust the seasonings. Use immediately, or let cool, then cover and refrigerate.
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3Using a large spoon, lift of the fat that solidifies on the surface and discard, If not using the stock immediately, pour into 1 or more containers, cover tightly and refrigerate for up to 3 days. The stock can also be frozen in small containers for up ti 2 months, and ten reboiled before using.
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Categories & Tags for Chinese-Style Chicken Stock-Basic Recipe:
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