Basic Chinese Chicken Stock
A Basic Chinese Chicken Stock prepared at home is better than anything you can buy. There aren’t many ingredients and the method isn’t difficult to master.
Chicken, Soup, Stock
white and light green part only;
thick slices of Ginger;
(you can substitute dry sherry);
Blanch the chicken parts well in boiling salted water for about 3 or 4 minutes until no pink color is visible.
Drain the chicken and wash each piece individually under cold running water to remove any remaining scum, or detritus.
Put the chicken pieces in a large pot with the remaining solid ingredients and pour over the 12 cups of cold water.
Turn the heat to a low medium and let the pot come to a gentle simmer. Do not allow the pot to boil and adjust the heat, as necessary, to maintain the same gentle simmer throughout.
Continue to cook, skimming away any detritus or scum that arises, for about 3 – 4 hours. If necessary, add water periodically to ensure that the chicken remains covered.
Remove the chicken from the pot very carefully with a slotted spoon, or tongs, and then strain the soup to remove any remaining bits.
If a very clear stock is desired, pass it through several layers of cheesecloth.
Refrigerate for up to 4 days, or freeze, until needed.
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