Stock for Chinese Soups
This recipe is provided by Jill McKeever. Jill is a fellow foodie I read online and Author of Simple Daily Recipes
Stock for Chinese Soups
This stock is very good as a basis for light Chinese soups. My particular favorite, wonton soup.
HERE’S ALL IT TAKES TO MAKE 11 CUPS
1 1/2 pounds chicken thighs
1 1/2 pounds pork spareribs
16 cups water
3-4 pieces fresh ginger root, unpeeled and crushed
3-4 green onions
3-4 tablespoons Chinese rice wine
Trim off any excess fat from the chicken and spareribs and chop them into large pieces. Place chicken and sparerib pieces in a large stockpot with the water. Add the ginger and green onions.
Bring to a boil and skim off the froth. Reduce the heat and simmer, uncovered fro 2 to 3 hours.
Strain the stock, discarding chicken, pork, ginger and onions. Add the rice wine and return to the boil. Simmer for 3 minutes. Store the stock in the refrigerator when it has cooled down. It will keep for up to 5 days. It can be frozen in small containers and thawed when you need it.
Recipe and photo by Jill McKeever at Simple Daily Recipes.com
The next post will be my recipe for the wontons to go with this soup. They can also be used as steamed dumplings with a dipping sauce.
Stop back in 3 days for the dumpling post!
Ed Schenk
My trick for a more fragrant broth is to caramelize the onions first then add them to the broth. You’ll have a naturally sweeter broth
Jackie at PhamFatale.com
February 16, 2010 at 7:35 am
Thanks!
Ed Schenk
February 16, 2010 at 7:54 am
The recipe and photo fit, YEAAAH!
Thank you, Ed, for sharing the recipe on your blog.
Hi Mikey & Rebecca!
Jill McKeever
January 25, 2010 at 2:18 am
Nice! This is what Chinese call a “cream stock.” You have to stay right on top of it and keep skimming to make sure you get ALL the foam and random bits out. (BTW, I added you to my blog’s Bblogroll.)
mikey
January 24, 2010 at 5:01 am
This is a good point. The foam is protein that has coagulated (there is also fat) and should be skimmed or strained.
Thanks for bringing this up!
Ed Schenk
January 25, 2010 at 12:57 am
Stay tuned in the next post will have the dumpling recipe.
Ed Schenk
January 24, 2010 at 12:25 am
oh great stock recipe love Chinese soups
Rebecca
January 23, 2010 at 7:30 am