Saturday, September 02, 2006

Chicken and meat stock (chinese style)

You can use this stock to make shark's fin soup, tofu and spinach soup, winter melon and ham soup and wonton and chicken soup.


1 kg chick carcasses, necks, feet
1 kg pork spareribs
4 spring onions
10 slices of ginger
6 litres of water
50ml Chinese Rice Wine (I used Shaoxing cooking wine)
2 tsp salt

  1. Boil 2 litres of water in a stockpot. Put chicken and meat into the stockpot and wait for the water to boil again. Empty everything into a strainer. Rinse the chicken and the meat under cold water.
  2. Boil 4 litres of water in a stockpot. Place in the chicken, meat, ginger and spring onions and bring to a boil.
  3. Reduce the heat and simmer gently for 3 to 4 hours, skimming the surface to remove any impurities.
  4. Strain through a fine strainer, removing the solid and skim the surface to remove any fat. Return to the pot with the rice wine and salt. Bring to a boil and simmer for 3 to 4 minutes.
  5. Store in the fridge for up to 3 days or freeze in small portions.

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