Chicken stock

Chicken stock

By
From
The Complete Asian Cookbook
Makes
1.5 litres
Photographer
Alan Benson

When a different flavour is preferred, or if ingredients for dashi cannot be obtained, use this Japanese-style chicken stock in place of the more traditional dashi.

Ingredients

Quantity Ingredient
1kg chicken bones or carcass
3-4 large slices fresh ginger
1 1/2 teaspoons salt
2 spring onions

Method

  1. Put the chicken bones into a large saucepan with all of the other ingredients and 2 litres water and bring to the boil. Reduce the heat to low, cover, and simmer for about 1 hour, skimming to remove any scum from the surface. Remove from the heat, then strain into a clean bowl or saucepan. Chill so that any fat solidifies on the surface and can be removed before using — the stock should be very clear.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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