The Pioneer Woman Tasty Kitchen
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Asian Chicken Stock

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Prep:

Cook:

Level: Easy

System:

20

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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