Gai sheung tong

Gai sheung tong

Basic chicken stock

By
From
The Complete Asian Cookbook
Makes
1 litre
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2kg chicken bones and trimmings
10 whole black peppercorns
2 small sticks celery with leaves
1 onion
3-4 fresh coriander leaves and stems
2 slices fresh ginger
salt, to taste

Method

  1. Put the chicken and all of the remaining ingredients into a large saucepan with 2 litres water and bring to the boil. Reduce the heat to low, cover, and simmer for 45–60 minutes, skimming off any scum that rises to the surface. Strain, discarding the solids, and use as directed. If the stock is fatty, chill until the fat congeals, lift off and discard. This stock can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 4 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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