Chicken and pork stock

Chicken and pork stock

By
From
The Real Food of China
Makes
3 litres
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1kg chicken wings
1kg pork bones, (ask your butcher to cut them into 5–7.5 cm pieces)
2 pig’s trotters, split lengthwise, (ask your butcher to do this)
5 cm piece ginger, unpeeled and finely sliced
5 garlic cloves, peeled and bruised by bashing with the side of a large knife
6 spring onions, trimmed and bruised

Method

  1. Wash the chicken wings, pork bones and trotters under cold running water. Place in a stockpot with the ginger, garlic cloves and spring onions, then add enough cold water to cover. Bring slowly to the boil, skimming off the impurities that rise to the surface. Reduce the heat to low and simmer for 3–4 hours, topping up the water as required to keep the bones covered, and skimming every 30 minutes or so.
  2. Strain the stock through a sieve into a large container or bowl, discarding the solids. Leave to cool, then skim the fat from the surface. The stock will keep, in an airtight container in the fridge, for 3–4 days, and up to 8 weeks in the freezer.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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