Chinese Chicken Stock Recipe
Ingredients
| Chicken wings | 2 Pound | |
| Root ginger slice | 2 | |
| Scallions | 3 | |
| 2 garlic cloves, bruised | ||
| Salt | 1/2 Teaspoon | |
Directions
Using a heavy cleaver, chop the chicken pieces through the bones into small pieces.
Place in a large pan with the ginger, scallions, garlic, salt and 3 quarts water.
Bring slowly to a boil, skimming off any scum that rises to the surface, then simmer for 2 hours, skimming occasionally, until the stock is clear.
Strain the stock into a large bowl and leave to cool if not using immediately.
Place in a large pan with the ginger, scallions, garlic, salt and 3 quarts water.
Bring slowly to a boil, skimming off any scum that rises to the surface, then simmer for 2 hours, skimming occasionally, until the stock is clear.
Strain the stock into a large bowl and leave to cool if not using immediately.
Chef
