Chinese chicken stock - How to make it at home (best for all Asian dishes)

I want to show you how to make the basic Chinese chicken stock in this video.
But is it alright to get the store-bought chicken stock for cooking Chinese dishes?
Sure. However, these chicken stocks are made primarily for western dishes.
It is simmered with the mirepoix (onion, celery, and carrot) and with spices such as thyme, bay leaves, and parsley stems.
Western chicken stock has a great flavor, but somehow it missed the requirement to produce authentic Chinese taste. You see, not many Chinese dishes are seasoned with thyme and parley.
So, what is missing out are ingredients like fresh ginger and spring onion, which are universal in most Chinese cuisine.
This chicken stock might be hard to purchase, even in Asia. That is why I prefer to make it at ourselves. We use the chicken stock for cooking most of the restaurant's Chinese cuisine.
So without further delay, let’s get into the detail right now.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/chinese-ch... )

Ingredients
2 kg chicken bones
4 liters water
1 onion, cut into large chunks
3 stalks of spring onions, cut into 5-inch sections
2 inches ginger, sliced

Method
1. Clean the chicken bones and the giblets thoroughly.
2. Place the chicken bones, giblets, ginger, and spring onion into a large stockpot.
3. Add enough cold water to cover all the ingredients.
4. Bring the stock to a boil over high heat.
5. When it comes to a boil, gently reduce to low heat to simmer the stock for three hours.
6. Use a slotted spoon to occasionally remove the scum floating on the surface.
7. After three hours, remove the bones.
8. Pour the stock through a wire mesh strainer, then let it pass through a fine mesh strainer or a cheesecloth to produce a clean stock.


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Website: https://tasteasianfood.com/
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