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