CHINESE CHICKEN STOCK RECIPES RECIPES

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BASIC CHINESE CHICKEN STOCK | CHINA SICHUAN FOOD



Basic Chinese Chicken Stock | China Sichuan Food image

Basic Chinese chicken stock

Provided by Elaine

Categories     Soup

Total Time 130 minutes

Prep Time 10 minutes

Cook Time 120 minutes

Number Of Ingredients 4

one whole chicken ( ,around 2000g)
1 small chunk of ginger
4 scallions
2.5 L to 3L water

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.

Nutrition Facts : ServingSize 100 g, Calories 216 kcal, ProteinContent 18 g, FatContent 15 g, SaturatedFatContent 4 g, CholesterolContent 75 mg, SodiumContent 77 mg

CHINESE CHICKEN STOCK RECIPE - NYT COOKING



Chinese Chicken Stock Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 5 hours 30 minutes

Yield About 2 quarts

Number Of Ingredients 4

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//schema.org, Calories 68, UnsaturatedFatContent 0 grams, CarbohydrateContent 0 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 86 milligrams, SugarContent 0 grams

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