Name: Basic Home-made Chicken Stock
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Makes about 3.4 Litres (6 Pints)
Cuisine: Chinese
Ingredients: 2 kg(4½ lb ) raw chicken bones, such as backs, feet, wings; 750g (1½ lb) chicken pieces, such as wings, thighs, drumsticks; 9 whole spring onions; 3.4 litres(6 pints) cold water; small piece fresh ginger, 5 x 6cm (2x3 in); 2 teaspoons salt; 1 teaspoon whole black peppercorns; 1 head whole garlic, unpeeled

Preparation info

Difficulty
Easy
Ready in
3 hr 30

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Chicken stock is the all-purpose base for soups and sauces. Its chief ingredient is inexpensive; it is light and delicious; and it marries well with other foods, enhancing and sustaining them. I find that the richer stocks made with ham or pork bones are heavier and not quite to my taste. This simple recipe for chicken stock reflects what I believe works best for any dish. Remember that stock prepared in this way can also be served just as it is, as a clear soup.

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