BASIC CHINESE CHICKEN STOCK | CHINA SICHUAN FOOD
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
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
RICH CHINESE STOCK RECIPE RECIPE | GOOD FOOD
I like to use a whole free-range chicken to create an intense, richly flavoured and textured stock. Strained and lightly seasoned with soy and infused with ginger, this soup is clean-flavoured, sustaining and a great meal in its own right, or you can use it in other dishes.
Provided by Kylie Kwong
Total Time 2 hours
Yield null
Number Of Ingredients 6
Steps:
1. Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into about 10 pieces and place in a large stockpot, along with all the remaining ingredients. Bring to the boil, then reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.
2. Turn down heat until surface of the stock is barely moving and cook for two hours, skimming as required.
3. Remove stock from stove and remove chicken pieces. (You can remove the chicken meat from the bones and reserve for later use in fried rice, even if the chicken may be a little dry at this point.)
4. Strain stock through muslin (or a clean Chux) and store, covered, in the refrigerator for up to three days or in the freezer for 2-3 months.
This stock forms the base of Kylie Kwong's chicken, chilli and Hokkien noodle soup (pictured).
More about "chinese soup stock recipes"
MASTER STOCK - CHINESE RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Combine all the ingredients in a large pot and bring to the boil. Reduce heat to low and gently simmer for 30 minutes to allow the flavours to infuse.
To serve
Use in recipes (such as Soy-braised shiitake mushrooms with silken tofu or Soy-braised chicken) or simply strain, cool and freeze. The flavours will deepen and improve with each use. Every so often, add some more of the same ingredients to replenish the stock.
Brigitte Hafner's notes on master stock
Various meats are slowly braised in a master stock with soy, shao xing wine, ginger, dried mandarin, star-anise, cassia bark and yellow rock sugar; flavours that intermingle and permeate the meat during the long cooking time. This dish can be simple or quite elaborate: some restaurants boast their broth has no fewer than 20 "secret" ingredients.
And because the flavours complement most meats, the variations are endless - try duck or chicken, beef brisket, lamb neck, oxtail or even pork shoulder. Vegetables such as Chinese greens, cabbage and mushrooms can also be added to the broth.
In northern China, this dish would generally be eaten with either wheat noodles or steamed buns, but it is also delicious with steamed rice, silky rice noodles or even fresh egg noodles.
Yellow rock sugar - a light-brown sugar in crystal form, which imparts a wonderful, honey-like flavour and luscious sheen to the sauce - is well worth seeking out in your local Asian supermarket.
Cassia bark has a distinctive savoury and earthy flavour and is also worth discovering, but can be substituted with its close relative, cinnamon, if necessary.
Eating the softly braised meat with its delicate yet earthy broth is both satisfying and nourishing. But the most beautiful thing about this dish is that it requires barely no work once everything is put together in the pot - and afterwards the stock can be re-used; in fact, it improves with age. Each time, the meat imparts its own flavours and the stock becomes richer and more complex.After using it the first time, the stock should be strained and then kept frozen before bringing it to the boil for another use, adding a little water and some more of the original ingredients to refresh the flavours.
I once had a beloved, aged stock that I kept in the freezer and used regularly. One morning after a dinner party, it was mistaken for dirty water and poured down the sink, much to my horror and dismay. Oh, well, time to start again - and yes, I still love him!
CHINESE STYLE BROTH RECIPE - FOOD.COM
From food.com
Reviews 4.5
Total Time 4 hours
Calories 290.9 per serving
- Add the wine and return to a boil, simmer for 2-3 minutes.
WONTON SOUP RECIPE - CHINESE.FOOD.COM
From food.com
Reviews 5.0
Total Time 46 minutes
Calories 270.7 per serving
- Serve hot.
SIX CHINESE RESTAURANT-STYLE SOUP RECIPES
10 BEST CHINESE BROTH SOUP RECIPES | YUMMLY
From yummly.com
CHINESE SOUPS AND STEWS RECIPES | ALLRECIPES
From allrecipes.com
5 CHINESE VEGETABLE STOCK RECIPES IDEAL FOR VEGETARIANS ????
TRADITIONAL CHINESE SOUPS TO WARM YOUR SOUL - THE WOKS OF LIFE
10 BEST CHINESE WONTON SOUP BROTH RECIPES | YUMMLY
From yummly.com
SIX CHINESE RESTAURANT-STYLE SOUP RECIPES
From thespruceeats.com
CHINESE SOUPS AND STEWS RECIPES | ALLRECIPES
From allrecipes.com
CHINESE SUPERIOR STOCK - SAVEUR: AUTHENTIC RECIPES, FOOD ...
From saveur.com
15 NOURISHING CHINESE SOUP RECIPES - THE WOKS OF LIFE
From thewoksoflife.com
TRADITIONAL CHINESE SOUPS TO WARM YOUR SOUL - THE WOKS OF LIFE
From thewoksoflife.com
SUPREME WONTON BROTH | CHINESE SOUP POT
From chinesesouppot.com
ASIAN BROTH - HOW TO MAKE A BASIC ASIAN BROTH? AN EASY ...
From simplyvegetarian777.com
HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE PORK STOCK - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE PORK AND VEGETABLE SOUP - ALL INFORMATION ABOUT ...
From therecipes.info