Chinese Chicken Stock

 

Chinese Stock

v                                      Required                        Items

1. Chicken bones (Kakus) : 950g
2. Celery                             : 100g
   
3. Onion (cutting across the onion into thin pieces): 50g
4. Soya Sauce                     : little bit
5. Salt                                 : little bit
6. Paper powder                 : little bit
7. Water                             : 2L

v Preparation

Properly washed chicken bones shall be cut into thin pieces. 

Then put those chicken bones into a container and add 2L of water to boil in average burner for 3 hours. 

Once they are boiling add carry leaves, cut onion, soya sauce, salt and paper powder to make it tasty.

 This stock can be added for soups, chop suey and other Chinese foods. 

When using this stock for chop suey, we can add the vegetables to the pre-prepared stock (Carrot, Leaks, Onion, and Celery) to boil them. It is the most suitable method.

•     It is noted that the over boiling stock can be resulted to destroy the nutrition of it as well the taste of it.

·        When preparing any stock we have to use only the fresh meat bones and fresh vegetables only (Not rotted ones). If we can use chicken bones for the stock that will really improve the nutrition of the stock.

·        When boiling meat bones for soups, we need to close the container while boiling the meat bones. In case if you need to add water, you should only add the boiling water only (not cold water). Finally, strain the stock using a clean piece of cloth for several times to remove the foreign items.