BASIC CHINESE CHICKEN STOCK
Steps:
- Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
- High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
- When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.
Nutrition Facts : ServingSize 100 g, Calories 216 kcal, Protein 18 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 77 mg
CHINESE CHICKEN STOCK
This is a clear light yellow chicken stock. Trying to make this stock fast will loose so much flavor and quality. The long cooking time is well worth the trouble. You can use all bones to make this stock but I find whole chickens to be the best. The chicken will have a different texture when it is done, due to the slow cooking. I dice the chicken for salads or fajitas.
Provided by SwoR8193
Categories Stocks
Time 4h15m
Yield 1 gallon plus, 20 serving(s)
Number Of Ingredients 7
Steps:
- Put the chicken in a large stock pot.
- Cover with the water.
- Place over medium heat and bring to a slow simmer never allowing it to come to a full boil.
- This is important to make the stock clear.
- Cut ginger in fine strips and set aside.
- Crush garlic cloves, do not remove skins.
- Remove the green tops from the spring onions.
- Skim the scum from the chicken as often as necessary to keep it clean.
- Don't stir the chicken during this time.
- It allows the stock to remain clear.
- When scum has sufficiently stopped forming (25 to 40 minutes), turn the heat down to low just before it begins to boil.
- Add the white part of the onions, garlic, ginger, turmeric, and salt.
- Cook on simmer for 2 to 4 hours.
- The slower it cooks the better the stock.
- Skim the fat off several times during cooking time.
- Strain through cheesecloth or a fine mesh strainer.
- Remove as much fat as possible and use what is needed.
- What is left freezes well for several months if properly stored i.
- e.
- air tight container.
Nutrition Facts : Calories 202.4, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 767.8, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 17.3
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
CHINESE CHICKEN STOCK
Provided by Molly O'Neill
Categories project, soups and stews, appetizer
Time 5h30m
Yield About 2 quarts
Number Of Ingredients 4
Steps:
- Rinse the bones with cool water and put in a heavy 6-quart non-aluminum stockpot. Add cold water to come within 1 inch of the top of the pot, then set the pot over high heat. Bring to a near boil, then reduce the heat to maintain a steady simmer.
- After 5 to 10 minutes, when a thick foam has risen to the surface, use a large shallow spoon to skim off and discard the scum. Continue skimming for 4 to 5 minutes, when it no longer clusters thickly on the surface.
- Lightly smash the ginger and scallion with the blunt side of a knife to release their juices. Add them to the stock with the peppercorns, if using, and reduce the heat to maintain a weak simmer, with bubbles rising lazily to the top of the pot.
- Simmer undisturbed for 3 to 4 hours, or until the liquid is reduced by about half and is 1/2 to 1 inch below the bones. Do not stir the stock while it is simmering, and do not let it boil.
- Turn off the heat and let the pot sit for 30 minutes or more, so the impurities will coagulate on the surface or sink to the bottom. Line a strainer or colander with a triple layer of damp cheesecloth and set it securely over a large pot or bowl.
- Push the thin, congealed surface grease gently to one side, then very gently ladle the stock into the strainer. Tilt the pot slowly as you ladle, and disturb the bones as little as possible. When you near the bottom of the pot, hold the bones in place with an overturned plate or a small pot lid, then pour the last of the clear liquid through the strainer. Discard the sediment-filled liquid and the ginger, scallion, peppercorns and bones.
- Refrigerate or briefly freeze the stock until the fat rises and hardens on the surface. Scrape off the fat. Divide the stock into convenient portions, and refrigerate it 4 to 5 days or store it indefinitely in the freezer.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams
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