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  Added: Sep 27, 2006  •  Visited (244)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Stock
(Chi - T'ang)
What You Need:
  • A 5-pound stewing chicken (or substitute 5 pounds chicken necks, backs or uncooked bones)
  • 2 slices peeled fresh ginger root, each about 1 inch in diameter and ˝ inch thick
  • 1 scallion, including the green top, cut into 1-inch lengths

  • How To Cook:
    1. Place the chicken in a 6-quart heavy pot and pour in enough cold water to cover the chicken (about 4 quarts).

    2. Drop in the ginger slices and cut-up scallions.

    3. Bring the water to a boil over high heat, skim the surface of any scum or foam that rises to the top, then partially cover the pot.

    4. Reduce the heat to low and simmer the chicken for about 2 hours, or until it is tender and almost falling apart.

    5. Remove the chicken from the stock and set aside for another use, such as in chicken congee.

    6. Strain the stock through a fine sieve into a large bowl, cool, then refrigerate.

    7. The fat that will congeal on the surface can be removed in large pieces and discarded.

    To Make: about 3 quarts
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Sauces & Condiments


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