Chicken Stock

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Preparation  : 10 minute

Cooking Time : 150 minutes

Serves : 10L   

 

Chinese cooking is about unique flavors generated by many spices and this stock provides some of those flavors

which will add to your special dish. Please note that all Chinese recipes on this site use this chicken stock

as the basis for all recipes. 1L freezer and microwave suitable plastic containers can be

removed from the freezer on the day and used as specified for that particular dish.

INGREDIENTS

bullet10L water
bullet8 Chicken carcasses (uncooked)
bullet2 Kg Pork bones (uncooked)
bullet8 tablespoons Salt
bullet8 tablespoons Sugar
bullet2 tablespoons Sesame oil
bullet6 Spring onions
bullet2 tablespoons MSG (optional)
bullet10 Garlic knobs
bullet1 large knob ginger
bullet1 tablespoon Black pepper

 

 

METHOD

  1. Place large 20L cooking stock pot on stove and add 10L water and place on high heat.
  2. Prepare chicken carcasses and pork bones by removing all unwanted excess fat and gristle and add to stock pot. 
  3. Prepare garlic by peeling each knob and slightly crushing and add these to stock pot.
  4. Prepare ginger by peeling knob, slicing thinly and adding this to stock pot.
  5. Add sesame oil and pepper
  6. Prepare spring onions by cleaning and removing root end, slicing entire onion in half and adding to stock pot.
  7. Bring to the boil and simmer for 2 - 3 hours. Stirring occasionally.
  8. Remove from stove and allow to cool. Remove all bones and scoop all scum and vegetable residue from stock.
  9. Add sugar, salt and MSG (optional) and stir until dissolved.
  10. Using a suitable strainer fill 10 off 1L freezer and microwave suitable plastic containers and store within freezer compartment until required.
  11. Please note this stock can be frozen for a period of 3 - 4 months without spoiling. It is only recommended to store this stock between 2 - 3 days refridgerated.
  12. Enjoy.
 

ACKNOWLEDGEMENTS

Recipe with the compliments of Ray from the Chinese Kitchen Restaurant Riverton Western Australia.

 

 
 

 

 

  
 
   

Copyright © 2006 Mike & Bernice Buck