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Chinese Chicken Stock
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Chinese Chicken Stock
This makes about 1.5 litres of excellent stock with a delicate meaty flavour. You can freeze the excess for future use.
Makes: 1.5 litres
Ingredients
- 1kg chicken pieces, such as legs, wings or thighs
- 1kg lean pork spareribs
- 30g fresh ginger, washed
- 3 spring onions, trimmed
- 4 litres water
Method
- Put all the ingredients in a large pot, set over a high heat and bring up to the boil. Skim off any scum as soon as it appears, then after a minute or two, reduce the heat and simmer gently for 3-4 hours or until it has a good flavour. To ensure a clear stock, be careful not to let it boil vigorously after the initial skimming.
- Strain the stock through a fine sieve and transfer into clean containers. Once cool, cover and chill. Remove any fat from the top of the stock before use.
Comments
This recipe was first published in March 1999.
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