Saturday, 17 December 2011

Chinese chicken stock

  • 3 pounds chicken pieces (backs, necks, or wings)
  • 10 cups cold water
  • 3 slices fresh ginger
  • 10 Garlic Cloves crushed
  • 2 green onions, cut into pieces
  • 1 tbsp Chinese rice wine or dry sherry
  • Black pepper, to taste
  • Salt to taste
                Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover). Then add the ginger, garlic, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top. Add salt to taste and black pepper. Cover, reduce the heat and simmer at very low heat for 2 hours. Remove stock from heat, strain through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months. Use it as called for in recipes.