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Asian Chicken Stock
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Description
Chicken stock made with traditionally Asian ingredients for soups, noodle bowls or a light, warm snack on a cold day.
Ingredients
- 2 whole Roasting Hens
- 4 stalks Celery With Leaves, Cut Into Thirds
- 4 whole Large Carrots, Cut Into Thirds
- 1 whole Large Onion, Quartered
- 1 head Garlic, Cut In Half Horizontally
- 2 whole 1-inch Knuckles Of Fresh Ginger, Peeled And Crushed With A Knife
- 1 cup Fish Or Oyster Sauce
- 1 cup Rice Wine Vinegar
- ¾ cups Fresh Cilantro
- ¼ cups Sesame Oil
- 1 stalk Lemon Grass, Cut Lengthwise And Into Thirds
- 4 whole To 6 Thai Chilies, Split Lengthwise
- 4 whole Star Anise
- 10 whole Cardamom Pods
- 2 Tablespoons Sea Salt
- 2 Tablespoons Whole Black Peppercorns
- 1 Tablespoon Coriander Seeds
- 1 cup Soy Sauce, Divided
- 9 quarts Filtered Water
Preparation
Place hens in the bottom of a large stock pot and cover with remaining ingredients, reserving half the soy sauce. Fill with water and bring to a boil. Turn heat down to a simmer, cover and simmer for 3-4 hours.
Taste stock and add remaining soy and any additional salt if needed. Allow to cool and skim the fat off the top.
Store in the refrigerator for up to a week or freeze for 4 months.
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