Chinese Chicken Stock

First recipe

Yield 3.5 litres

Ingredients:
  • 2.2 kg (~5 lbs) free range chicken cut into 8 pieces
  • 10 Ginger shards
  • 10 Garlic Cloves crushed
  • ½ bunch Green shallot cut in half crossways
  • 1 cup roughly chopped Red Onion
  • 6 litres (25 cups) cold Water
Method:
 
1.    Rinse chicken under cold water and trim away excess fat.
2.    Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil.
3.    Reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.
4.    Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
5.    Remove stock from heat, strain through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.



Second recipe

Yield 2 litres

Ingredients:

  • 3 pounds chicken pieces (backs, necks, or wings)
  • 2.5 litres (10 cups) cold water
  • 3 slices fresh ginger
  • 2 green onions (spring onions, scallions), cut into 1-inch pieces
  • 1 tablespoon Chinese rice wine or dry sherry

Method:

  1. Rinse the chicken pieces under running water. Place in a large pot with 2.5 litres water (or enough to cover).
  2. Add the ginger, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
  3. (Seasoning is best left to the time the stock is used for the dish preparation)
  4. Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as called for in recipes. 



Third Recipe

The Chinese like to use chickens that are quite old for making soup stocks. 

Yield: 9 Litres

Ingredients:
  • 2 kg chicken carcass
  • 1/2 boiling hen
  • 1 section of ginger
  • 10 litres of water

Method: 
  1. Wash the chicken carcass and boiling hen
  2. Parboil the carcass and boiling hen. Rinse
  3. Bring the water to a boil
  4. Place the chicken carcass and hen at the bottom of a big pot, with the ginger
  5. Bring the water back to a boil
  6. Lower the heat to a slow simmer, and cook for 4 hours
  7. Remove the Ingredients: and strain the soup stock




Fourth Recipe

Yield 7.5 litres

Ingredients:
  • 1 boiling hen
  • 50g Chinese ham
  • 1 onion
  • 1 ginger
  • 2 stalks spring onion
  • 1/2 cup cooking wine
  • 8 litres water

Method: 
  1. Wash and parboil the boiling hen
  2. Trim off any excess fats
  3. Peel and wash the onion and ginger. Wash the spring onion
  4. Place the chicken and vegetables in a big pot
  5. Add the water
  6. Bring the water to a boil
  7. Lower the heat to a slow simmer, and cook for 3 hours
  8. Remove the ingredients and strain




Fifth Recipe:

Yield: ~ 800 ml

Ingredients:
  • 600g chicken carcass
  • 200g old ginger
  • 20ml cooking wine
  • 1 litres water

Method: 
  1. Wash and parboil the chicken carcass
  2. Trim off any excess fats
  3. Add all Ingredients: into a stock pot
  4. Bring to a boil and simmer for 2 hours


Sixth Recipe:

This is a lovely chicken stock with the fragrance of sesame seed oil. This is an ideal soup base to prepare nourishing soups for new mothers.

Yield: 2 liters

Ingredients:
  • 500g chicken carcass
  • 1/2 boiling hen
  • 30ml sesame seed oil
  • 200g old ginger, julienned
  • 50ml cooking wine
  • 1 tbsp salt
  • 2.5 litres water

Method: 
  1. Wash and parboil the chicken carcass & boiling hen
  2. Trim off any excess fats
  3. Heat the sesame oil in a stock pot and fry the julienned ginger
  4. Add the water and the rest of the Ingredients:
  5. Bring to a boil and simmer for 3 hours


Seventh recipe:

Another variation soup base for nourishing soups for new mothers. Because this contains danggui, it is not suitable for pregnant women.

Yield 1.5 litres

Ingredients:
  • 1kg chicken carcass
  • 1/2 boiling hen
  • 20g dried goji berries
  • 10g Chinese angelica root or dang gui
  • 100ml cooking wine
  • 2 litres water

Method: 
  1. Wash and parboil the chicken carcass and boiling hen
  2. Place chicken in a stock pot, add water and simmer for 2 hours
  3. Add the goji berries and dang gui and simmer for another 30 minutes
  4. Add the cooking wine, and simmer on medium heat for another 5 minutes

Stocks prepared in this will way will render the chicken fat as a floating oil when warm or hot. If you allow to cool and place overnight in the fridge, it is simply a matter of lifting of this solid fat layer. If at this stage there is still some fat which you wish to remove you should firstly strain the stock through cheesecloth or muslin cloth, heat the soup until the fat renders as oil again then place some clean brown paper on the surface. this will absorb the small amount of remaining fat. (Please note the brown paper treatment is not to be used for the stocks containing sesame oil as this would remove that ingredient)

Freeze the stocks for long term storage in amounts that can be used in a single process. Label the frozen stock with the date of making. This will store reliably for three months.
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