Chinese Chicken Stock
Chinese Chicken Stock
3 pounds chicken pieces (backs, necks, or wings)
10 cups cold water
3 slices fresh ginger
2 green onions (spring onions, scallions), cut into 1-inch pieces
1 tablespoon rice vinegar or alternate (Originally Chinese wine rice or dry
sherry)
Salt, to taste
Black pepper, to taste, optional
Rinse the chicken pieces under running water. Place in a large pot with 10
cups water (or enough to cover).
Add the ginger, green onion, rice vinegar (rice wine or sherry). Bring to a boil
over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as
called for in recipes. Yields about 8 cups.
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