1 Chinese Soup Stock By Sy Recipes

Steps:

• Place the bones in a 12 quart stockpot and cover with water.
• On high heat bring the bones barely to a simmer.
• Do Not Boil (yet).
• Foam and scum will form.
• Again, do not boil.
• Drain the bones, discarding water, and rinse the bones in fresh water.
• Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
• Bring to a simmer and cook 1 hour uncovered.
• Strain the soup and discard the solids.
• Remove the fat by chilling and skimming off.
• Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.

Steps:

• Cut chicken into small pieces, remove any fat.
• Trim any access fat off the lean pork.
• Put chicken& pork into a large pot.
• Add water to cover and bring to a boil, then lower heat.
• Cook for about 10 minutes until the scum comes to the top.
• Put the chicken& pork into a colander and then run cold water over to remove any scum.
• Clean the stock pot and then put back the chicken& pork and add the gingerroot.
• Add water to cover (Three-quarters to the top of the pot) and bring to a boil.
• Lower heat.
• Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours.
• Strain the stock by using a colander and cheese cloth (Discard the bones).
• Let cool and then put into the refrigerator.
• After several hours remove any fat from the surface.
• Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above.
• However, prior to adding it to the pot, blanch to remove any of the spices.
• As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.

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.