Chicken Stock

Rice is the most basic in Asian cooking.  We have to all agree on that!  So what is the next basic?  Well I believe it is the "stock".   Stock is basically flavoured water.  It forms the foundation of many good dishes which is well prepared for a very good sauce, soup and stew.  Stock is often used for blanching, poaching and steaming as well.  We can all agree on that the stock or broth deepens the flavour of any dish.

There are a few stocks that are used for individual flavours and my favourite stock would be chicken stock made for soup.  Here is my way of making chicken stock.  Everyone  has their own variations.  This is my way.

Note:  i make chicken stock with chicken bone with the meat on so I can eat the chicken later on for other things.  


CHICKEN STOCK
makes about 6 litres

• 6L of water
• 1 of thighs
• 1 kg chicken wings
• 3 knobs of ginger unpeeled, cut into 4 equal pieces and smashed lightly
• 5 whole garlic cloves peeled
• 1 bunch of scallions cut into thirds acrss
• 1 onion
• fresh coriander sprigs
• 1/2 cup of fried onion
• 2 tbs of salt

1. In a large stock pot, bring 6 L of water to boil. Add chicken pieces and allow water to return to boil.  Boil for 2 to 3 minutes.  This will allow all the blood and juices to top.  Cook until you see the chicken floats.  This usually means that the chicken is ready but I really recommend you to do a test - cut in the middle of the fattest part of the chicken to see if any blood rise onto the top.  If so the chicken is not done yet.  If juice runs clear then its ready.  Scoop out the chicken and run it under cold water to stop the cooking process.

2.  Add the remaining ingredients and cover the pot and bring to boil on high heat.  Reduce the heat to simmer adjusting the lid so slightly cracked.  Simmer for about 2 to 3 hours.  When scum or residue forms scoop it out with a ladle as the stock simmers.

3. Lastly turn off the heat and let the stock cool.  Then strain the stock through a fine mesh strainer into containers for later use.  You can put these in the fridge to 4 days or you can freeze up to 3 months.