Making Asian-Style Chicken Stock

Name: Making Asian-Style Chicken Stock
Prep time: 5 min
Total time: 1 h 10 min
Yield: Makes: 8 to 10 cups (2.4 l) stock
Cuisine: Asia
Ingredients: Water; 1-inch (2.5-cm) knob fresh ginger, peeled and cut into coins; 4 medium garlic cloves, peeled and smashed; 1½ to 2 pounds (1 kg) chicken bones (necks, backs and wings are great); 1 to 2 cups chopped vegetables (carrots, daikon, celery, onions, leeks, optional); 1 small bunch cilantro/coriander leaves, tied with kitchen twine; 2 green onions, chopped into thirds

Preparation info

Makes:
8 to 10 cups
stock

Difficulty
Easy
Ready in
1 hr 10

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

I like making my own chicken stock. It’s cheap, easy and you can control sodium levels. Now, the pressure cooker makes it even easier and faster. To make collagen-rich bone broth, increase your cooking time to 120 minutes. I don’t usually add vegetables to my stock, but feel free to do so if you have some on hand.

Ingredients

1½ to 2 pounds (1 kg) chicken bones (necks, backs and wings are great)

Asia
Stock
Gluten-free

Method

Rinse the bones under cold running water to remove any traces of blood. This process will help produce a clearer stock.
Place the bones, garlic, ginger, green onions, cilantro/coriander leaves and vegetables (if using) in the pot. Pour in enough water to cover by 1 inch (2.5 cm), or until the max line is reached.
Lock the lid. Select PRESSURE COOK/MANUAL