Rich Chinese stock recipe

Name: Rich Chinese stock recipe
Cook time: 2 h 30 min
Cuisine: Chinese
Ingredients: 1 x 1.8kg free-range chicken; 4 litres cold water; 10 spring onions, trimmed and cut in half crossways; 1 large red onion, roughly chopped; 10 slices ginger; 10 garlic cloves, crushed

Kylie Kwong

August 8, 2017

Time:2 hours +

I like to use a whole free-range chicken to create an intense, richly flavoured and textured stock. Strained and lightly seasoned with soy and infused with ginger, this soup is clean-flavoured, sustaining and a great meal in its own right, or you can use it in other dishes.

Ingredients

1 x 1.8kg free-range chicken
4 litres cold water
10 spring onions, trimmed and cut in half crossways
1 large red onion, roughly chopped
10 slices ginger
10 garlic cloves, crushed

Method

1. Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into about 10 pieces and place in a large stockpot, along with all the remaining ingredients. Bring to the boil, then reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.
2. Turn down heat until surface of the stock is barely moving and cook for two hours, skimming as required.
3. Remove stock from stove and remove chicken pieces. (You can remove the chicken meat from the bones and reserve for later use in fried rice, even if the chicken may be a little dry at this point.)
4. Strain stock through muslin (or a clean Chux) and store, covered, in the refrigerator for up to three days or in the freezer for 2-3 months.
This stock forms the base of Kylie Kwong's chicken, chilli and Hokkien noodle soup (pictured).