Advertisements
cooking

Asian Style Chicken Stock Base

This simple chicken stock is a great base from which to make a huge range of Asian dishes. I use it to make Udon soup and when I am poaching chicken thighs for example.

There are three stages in making this stock. 

Firstly throw ginger, garlic and sliced onion into a large pot of water. Add a chicken frame and bring the whole lot to a rolling boil.

You could also add a few abalone feet for extra flavour. It all depends on what you intend to use the stock for.

20190216_101307

Then turn down the heat and simmer the stock. There will be a layer of fat scum that you can scoop of with a slotted spoon or sieve.

20190216_110727

Simmer for at least 2 hours and then strain the liquid. 

Enjoy,

PK

If you liked this post you might like these too. 🙂

Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: