chinese-style chicken stock-basic recipe

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

Just the basics. Very good. Recipe from Mr Lee, when I took a class in Chinese cooking at college culinary institute.

★★★★★ 1 Review
serves about 6 cups
prep time 25 Min
cook time 2 Hr 45 Min
method Stove Top

Ingredients For chinese-style chicken stock-basic recipe

  • 8 c
    water more or less as needed for pan
  • 2 lb
    chicken necks and backs
  • 1 stalk
    celery, cut into 1/2 inch lengths
  • 1 sm
    carrots, peeled and cut into 1/2 inch lengths
  • 1
    yellow onion, peeled, cut in 1/2
  • 1
    leek, including tender green tops, carefully washed and sliced
  • 2
    green onions, including tender green tops, cut into 2 inch lengths
  • 2 slice
    fresh ginger, each 1/8 inch thick, peeled
  • 1 Tbsp
    rice wine vinegar
  • salt and pepper

How To Make chinese-style chicken stock-basic recipe

  • 1
    Combine 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.
  • 2
    Strain 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.
  • 3
    Using 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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