Asian Chicken Stock Recipes

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Steps:

• Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Steps:

• Slice the chicken breasts into strips about 1cm wide and the full length of the breast. Briefly marinate the chicken in the sake and leave to one side for a few mins.
• Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic.
• Put 2 litres of water in a saucepan and bring to the boil. Pour in the ginger soy mixture, reduce the heat and cook just below a simmer for 5 mins.
• Add the chicken and sake mix, noodles and chillies to the stock and turn the heat up. As soon as the broth comes to the boil, turn off the heat. Slowly pour the egg into the broth, stirring all the time. Add the green parts of the spring onions and stir through. Leave to sit for 2 mins.
• Ladle the soup evenly into six bowls. Sprinkle with the toasted sesame seeds and coriander, with a few seaweed flakes, if you like.

Steps:

• Mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• Bring a pot of salted water to a boil. Cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• Whisk cornstarch and 1/2 cup water together in bowl.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook and stir chicken until lightly browned, about 5 minutes.
• Stir cooked vegetables, jicama, brown sugar, and honey into chicken. Add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• Sprinkle sesame and peanuts over chicken and vegetables before serving.

Steps:

• Rinse the chicken under cold water and trim away any excess fat.
• Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
• Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2-3 months.

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.

Steps:

• Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
• Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
• Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
• Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
• Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.

Steps:

• Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.