Asian Chicken Stock Recipes

ASIAN CHICKEN NOODLE SOUP

Asian Chicken Noodle Soup image

Provided by Food Network

Time 22m

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

THAI CHICKEN STOCK

Thai Chicken Stock image

This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).

Provided by JETTILA

Categories World Cuisine Recipes Asian Thai

Time 2h

Yield 8

Number Of Ingredients 8

Ingredients

1 chicken carcass
¾ cup thinly sliced galangal
2 kaffir lime leaves, or to taste
2 stalks lemon grass, crushed
2 chopped Thai chiles, or to taste
2 cloves peeled garlic
1 shallot, sliced
10 cups water

Steps:

Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.

Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 11.2 mg, Sugar 0.4 g

CHINESE CHICKEN STOCK

Chinese Chicken Stock image

Provided by Molly O'Neill

Categories project, soups and stews, appetizer

Time 5h30m

Yield About 2 quarts

Number Of Ingredients 4

Ingredients

3 to 3 1/2 pounds chicken bones, with some meat clinging to them, including necks and backs, chopped into plum-size pieces by a butcher or with a heavy cleaver
3 to 4 quarter-size slices fresh ginger
1 large or 2 thin scallions, cut into 3-inch lengths
3 to 4 Sichuan peppercorns (optional)

Steps:

Rinse the bones with cool water and put in a heavy 6-quart non-aluminum stockpot. Add cold water to come within 1 inch of the top of the pot, then set the pot over high heat. Bring to a near boil, then reduce the heat to maintain a steady simmer.
After 5 to 10 minutes, when a thick foam has risen to the surface, use a large shallow spoon to skim off and discard the scum. Continue skimming for 4 to 5 minutes, when it no longer clusters thickly on the surface.
Lightly smash the ginger and scallion with the blunt side of a knife to release their juices. Add them to the stock with the peppercorns, if using, and reduce the heat to maintain a weak simmer, with bubbles rising lazily to the top of the pot.
Simmer undisturbed for 3 to 4 hours, or until the liquid is reduced by about half and is 1/2 to 1 inch below the bones. Do not stir the stock while it is simmering, and do not let it boil.
Turn off the heat and let the pot sit for 30 minutes or more, so the impurities will coagulate on the surface or sink to the bottom. Line a strainer or colander with a triple layer of damp cheesecloth and set it securely over a large pot or bowl.
Push the thin, congealed surface grease gently to one side, then very gently ladle the stock into the strainer. Tilt the pot slowly as you ladle, and disturb the bones as little as possible. When you near the bottom of the pot, hold the bones in place with an overturned plate or a small pot lid, then pour the last of the clear liquid through the strainer. Discard the sediment-filled liquid and the ginger, scallion, peppercorns and bones.
Refrigerate or briefly freeze the stock until the fat rises and hardens on the surface. Scrape off the fat. Divide the stock into convenient portions, and refrigerate it 4 to 5 days or store it indefinitely in the freezer.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams

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