Basic Chinese Chicken Stock – Sybaritica

A Basic Chinese Chicken Stock prepared at home is better than anything you can buy. There aren’t many ingredients and the method isn’t difficult to master.

• 4 lbs Chicken parts;
• 12 cups cold water;
• 1 bunch scallions white and light green part only;
• 6 thick slices of Ginger;
• ¼ cup Rice Wine (you can substitute dry sherry);
• 1 tsp. White Peppercorns.

• Blanch the chicken parts well in boiling salted water for about 3 or 4 minutes until no pink color is visible.
• Drain the chicken and wash each piece individually under cold running water to remove any remaining scum, or detritus.
• Put the chicken pieces in a large pot with the remaining solid ingredients and pour over the 12 cups of cold water.
• Turn the heat to a low medium and let the pot come to a gentle simmer. Do not allow the pot to boil and adjust the heat, as necessary, to maintain the same gentle simmer throughout.
• Continue to cook, skimming away any detritus or scum that arises, for about 3 – 4 hours. If necessary, add water periodically to ensure that the chicken remains covered.
• Remove the chicken from the pot very carefully with a slotted spoon, or tongs, and then strain the soup to remove any remaining bits.
• If a very clear stock is desired, pass it through several layers of cheesecloth.
• Refrigerate for up to 4 days, or freeze, until needed.