Chinese Chicken Stock Recipes

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 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:

• Trim fat from the chicken and ribs and chop them into large pieces.
• Place them in a large pot with the water. Add the ginger and scallion knots.
• Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
• Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
• Add the wine and return to a boil, simmer for 2-3 minutes.

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.

Steps:

• In resealable bag, put the chicken pieces, pineapple and juice, soy sauce, sugar, garlic, cornstarch, chicken broth and hoisin sauce.
• Shake well.
• Refrigerate for 25 minutes (or up to 24 hours).
• Coat a wok with cooking spray and set to med hi heat.
• Remove the chicken and pineapple from bag with slotted spoon, (keep the marinade).
• When wok is hot, add the chicken and pineapple.
• Cook and stir for 2 minutes.
• Add the peppers; cook and stir for 3 minutes.
• Add the marinade; bring to a boil.
• Cook and stir for 5 minutes.
• Serve over rice.

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:

• 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:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

Steps:

• Rinse and drain the rice.
• Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
• Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.