chinese-style chicken stock-basic recipe

Name: Chinese-Style Chicken Stock-Basic Recipe
Prep time: 25 min
Cook time: 2 h 45 min
Cuisine: Chinese
Ingredients: 8 cup(s) water more or less as needed for pan; 2 pound(s) chicken necks and backs; 1 stalk(s) celery, cut into 1/2 inch lengths; 1 small 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(s) fresh ginger, each 1/8 inch thick, peeled; 1 tablespoon(s) rice wine vinegar; - salt and pepper

(1 RATING)

83 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Sep 21, 2013

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

Rate

prep time 25 Min

cook time 2 Hr 45 Min

method Stove Top

yield about 6 cups

Ingredients

8 cups water more or less as needed for pan
2 pounds chicken necks and backs
1 stalk celery, cut into 1/2 inch lengths
1 small 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 slices fresh ginger, each 1/8 inch thick, peeled
1 tablespoon rice wine vinegar
- salt and pepper

How To Make chinese-style chicken stock-basic recipe

Step 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.

Step 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.
Step 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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