Chinese Chicken Stock Recipes

CHINESE CHICKEN STOCK

Steps:

• Put the chicken in a large stock pot.
• Cover with the water.
• Place over medium heat and bring to a slow simmer never allowing it to come to a full boil.
• This is important to make the stock clear.
• Cut ginger in fine strips and set aside.
• Crush garlic cloves, do not remove skins.
• Remove the green tops from the spring onions.
• Skim the scum from the chicken as often as necessary to keep it clean.
• Don't stir the chicken during this time.
• It allows the stock to remain clear.
• When scum has sufficiently stopped forming (25 to 40 minutes), turn the heat down to low just before it begins to boil.
• Add the white part of the onions, garlic, ginger, turmeric, and salt.
• Cook on simmer for 2 to 4 hours.
• The slower it cooks the better the stock.
• Skim the fat off several times during cooking time.
• Strain through cheesecloth or a fine mesh strainer.
• Remove as much fat as possible and use what is needed.
• What is left freezes well for several months if properly stored i.
• e.
• air tight container.

BASIC CHINESE CHICKEN STOCK

Steps:

• Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
• High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
• When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

CHINESE CHICKEN SOUP STOCK

Steps:

• Place the bones in a 12 quart stockpot and cover with water.
• On high heat bring the bones barely to a simmer.
• Do Not Boil (yet).
• Foam and scum will form.
• Again, do not boil.
• Drain the bones, discarding water, and rinse the bones in fresh water.
• Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
• Bring to a simmer and cook 1 hour uncovered.
• Strain the soup and discard the solids.
• Remove the fat by chilling and skimming off.
• Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.

CHINESE CHICKEN BROTH

Steps:

• Put the chicken in a heavy pot large enough to hold it. Add the onion, carrot, celery, and parsley. Add just enough cold water to cover the chicken, about 3 1/2 quarts. Don't use too much water or your broth will be weak. Place the pot over medium-high heat and bring to a boil, skimming any foam that rises to the surface. Boil for 1 minute. Stir in the salt, cover, and remove from the heat. Let stand until the broth is cool, about 3 hours. Remove the chicken from the broth, then strain the broth. Refrigerate the broth immediately or freeze for longer keeping. You can carve the chicken into serving pieces, or skin and bone it and use the meat for soup and sandwiches.

CHINESE CHICKEN STOCK

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.