Rich Chicken Stock

If you make a habit of saving your uncooked chicken bones and carcasses, you will have the essential ingredient for stock in no time. It makes good economical sense also.

The stock should be rich and full-bodied, which is why it needs to be simmered for such a long time. This way the stock (and any soup you make with it) will have plenty of taste. With a good stock, you will also get good sauces for a true taste of Hong Kong!