Really traditional chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes. For busy parents, store-bought liquid chicken stock might be the easiest, just remember to read the ingredient list on the packet that it’s made of real ingredients and not flavourings.
If you’ve been following my postings, you’ll be aware that I’m a big fan of making food from scratch. I found that taking the time (actually not much time at all) to make the proper chinese chicken stock makes more sense in the long run. Besides, homemade chicken stock is quite simple and doesn’t take too much time than you expect. You can make lots of stock at once and then freeze the excess for use in soups and other recipes later.
All you need is to make use of some leftover chicken bones (or I usually buy chicken carcass) and vegetables. Put all ingredients in a large pot for several hours of slow cooking. I love my fat skimming ladle, skims off the impurities, scum & fat in a jiffy. If you don’t have the ladle, store the stock in the fridge overnight, the fat will float to the top and harden. Just skim off the fat with a spoon. The stock can also frozen into ice cubes, use whenever you need them.
- 1.5 kg chicken carcass – trim off excess fat & cut half pieces
- 2 inch Ginger – thickly sliced
- 10 Garlic Cloves
- 1 Red Onion
- 1 medium Carrot
- 3.5liter Water
- Bring water to a boil in a 5 liter pot. Place chicken carcass in a big bowl and pour some boiling water over the bones to blanch off the impurities and scum.
- Drain the bones and place them with the remaining ingredients into pot and bring to boil on high heat.
- Reduce heat to a gentle simmer for 3 hours. Skim off the impurities and fat with a ladle.
- Pour the stock over a fine sieve into a big bowl. Don’t press the vegetables or the soup won’t be clear.
- Cool down and store in refrigerator for up to a week or in freezer for 2–3 months.