Really traditional Chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes.
By Shannon Lim
For busy parents, store-bought liquid chicken stock might be the easiest, just remember to read the ingredient list on the packet that it’s made of real ingredients and not flavourings.
- 1.5 kg chicken carcass – trim off excess fat & cut half pieces
- 2 inch Ginger – thickly sliced
- 10 Garlic Cloves
- 1 Red Onion
- 1 medium Carrot
- 3.5liter Water
- Bring water to a boil in a 5 liter pot. Place chicken carcass in a big bowl and pour some boiling water over the bones to blanch off the impurities and scum.
- Drain the bones and place them with the remaining ingredients into pot and bring to boil on high heat.
- Reduce heat to a gentle simmer for 3 hours. Skim off the impurities and fat with a ladle.
- Pour the stock over a fine sieve into a big bowl. Don’t press the vegetables or the soup won’t be clear.
- Cool down and store in refrigerator for up to a week or in freezer for 2–3 months.