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.
Many of the commercially prepared canned or cubed (dried) stocks are of inferior quality, being either too salty or containing additives and colourings that adversely affect your health as well as the natural taste of good food. However, many supermarkets now carry fresh stock that is quite acceptable, usually without the additives.
Stock does take time to prepare but it is easy to make your own - and when home-made, it is the best.
Your first step on the path to success with wok cooking must be to prepare and maintain an ample supply of good chicken stock, as many recipes in this book rely on it for just the right finish. I prefer to make it in large quantities at a time and freeze it. However, you may find it useful to freeze it in 600ml (
My method of careful skimming ensures a clear stock, essential for good soups and sauces. Remember to save all your uncooked chicken bones and carcasses for stock. They can be frozen until you are ready to use them. If you find the amount in this recipe too large for your needs, make half.
© 2002 Ken Hom. All rights reserved.