Chinese Soup Stock
Traditional Chinese stock, whether it be chicken, pork or vegetable is essential to making excellent Chinese soups. With many soups, such as hot and sour soup...
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Chinese Soup Stock
Traditional Chinese stock, whether it be chicken, pork or vegetable is essential to making excellent Chinese soups. With many soups, such as hot and sour soup, which has so many other flavoring elements, This simple stock flavored with ginger, garlic, scallions and cooking wine makes a fantastic base.
Chicken Stock:
1 1/2 lb chicken carcasses
1 cup shaoxing rice wine
2 large cloves of garlic, smashed with the flat side of a cleaver
Large chunk of ginger (think gold ball size), smashed with the flat side of a cleaver
8 scallions, ends trimmed, smashed with the flat side of a cleaver
16 cups water
Chicken & Meat Stock:
1 1/2 lb chicken carcasses
1 1/2 lb meaty bones such as short ribs
6 scallions, each tied into a knot
12 slices ginger smashed with the flat side of a cleaver
16 cups water
2 tablespoons apple cider vinegar
1/2 cup shoaling rice wine
2 teaspoons salt
Vegetable Stock:
1 lb fresh soy bean sprouts
10 dried Shiitaki mushrooms
8 scallions, each tied into a knot
16 cups water
3 tablespoons Shaoxing rice wine
2 teaspoons salt
Chicken Stock:
Bring a large soup pot filled with water to a rolling boil.
Add meat and bones and let boil rapidly for 10 minutes.
Remove meat and set aside. Drain and discard the water, clean the pot if needed.
Fill the pot with new water to make the broth (approximately 2 1/2 quarts) and add in the meat, bones, scallion, ginger and garlic.
Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 3 1/2-4 hours.
Strain through a fine mesh strainer, removing the solids and skim the surface to remove any fat. You can store the broth up to a week or freeze in small portions.
Chicken And Meat Stock:
Bring a large soup pot filled with water to a rolling boil.
Add meat and bones and let boil rapidly for 10 minutes. Remove meat and set aside.
Drain and discard the water, clean the pot if needed.
Fill the pot with new water to make the broth (approximately 2 1/2 quarts) and add in the meat, bones, scallion, ginger and garlic.
Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 3 1/2-4 hours.
Strain through a fine mesh strainer, removing the solids and skim the surface to remove any fat. You can store the broth up to a week or freeze in small portions.
Vegetable Stock:
Dry-fry the sprouts for 3-4 minutes.
Place the sprouts, mushrooms, scallions and water in a stockpot and bring to boil.
Reduce the heat and simmer for 1 hour.
Strain through a fine fine mesh strainer, removing the solids. Defintely save your mushroom for later use!
Return to the stockpot with the rice wine and salt.
Bring to a boil and simmer for 3-4 minutes. You can store the broth up a week or freeze in small portions.
