Super Concentrated Cantonese Chicken Stock Recipes

CANTONESE CHICKEN RECIPE

Steps:

• Take chicken, soy sauce, oyster sauce, sugar, salt and vinegar in a bowl and mix well.
• Heat oil in a pan, add ginger, garlic and onions. Saute for a min.
• Add in the chicken and stir fry for 2 mins.
• Add in chicken stock and bring it to a boil. Simmer for 5 mins.
• Now add in cornflour which is mixed with water into this. Stir well. Cook till it is thickened as per your liking.
• Serve over rice.

RICH CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

CHICKEN CANTONESE

Steps:

• Arrange chicken pieces in baking dish.
• Mix remaining ingredients and pour over chicken.
• Marinate several hours or overnight.
• COVER. Bake in 325 degree oven for 1 hour.
• Remove cover and baste. Return to over and bake until chicken is tender.
• Serve with jasmine rice and a green salad.

SUPER-CONCENTRATED CANTONESE CHICKEN STOCK

Steps:

• Rinse chicken under cold running water. Place chicken in a large pot, add water, and if the chicken is still exposed add more water to barely cover the chicken. DON'T use hot water to speed up the boiling process. Hot water straight from the tap leaves a distinctly artificial, technically "yucky," and cloudy flavor.
• Add ginger, scallions, and rice wine. Bring to a boil over high heat, occasionally skimming off the gunky foam that rises to the top so you can rid your stock and the world of the impurities that will taint you and your stock.
• Cover (with a tiny crack) and reduce heat. Simmer for 2 hours. Remove from heat and strain finished stock through a chinois, or fine mesh strainer, into a large enough container or bowl.
• If the stock doesn't have enough body to your liking, in a separate bowl mix unflavored gelatin with cold water, then mix with chicken stock.
• Do not season! To make sweet and deep savory love to your mouth, hold off on seasoning the stock until the time is right. It is best left for whatever wonderful recipe you're cooking. Each dish is seasoned with different savory elements in the place of salt, but you can get creative for your own recipes as long as you think of whatever you season it with as being a "salty" element (fancy mix-and-matching with something like kelp [aka kombu] or similar).
• If storing for later, cool off stock uncovered until it is lukewarm or close to room temperature before storing in a refrigerator or freezer. If you're trying to be smart and think the fridge will cool off the stock for you, you're wrong and it may ruin other ingredients in your fridge because it will heat your fridge up instead and the stock will go bad because it wasn't cooled off properly.