Soup — Asian Chicken Broth or Stock by dvdlee

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Soup -- Asian Chicken Broth or Stock
Submitted by dvdlee on August 27, 2004 at 9:45 am

DESCRIPTION
Soup -- Asian Chicken Broth or Stock

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
1 4 lb. chicken
2 teaspoons salt
2-4 slices fresh ginger, 1/2 inch thick
2 Chinese red dates (optional -- a traditional added ingredient in the winter only)

Use your best food safety techniques to avoid cross-contamination with anything else in the kitchen (including cabinets, countertops, sink, etc.)

Wash the chicken, remove large pieces of fat. Place on a cutting board and a dry the chicken with paper towels or a cloth.

After the chicken is dry, take the 2 teaspoons of salt (or more if needed) and RUB the salt onto the skin and interior of the chicken. Let sit for 10 minutes.

Remove as much skin as possible from the chicken, and trim any large pieces of fat found under the skin. (I cut off the 'arm' and wing-tip of the wings and don't bother with them.) You may cut the chicken into large pieces if you like.

Rinse the chicken under cold water. Place in a heavy-bottomed stockpot with 8-10 cups of water. Heat over medium high heat. As it heats, skim off any scum that may form. Do not let the water come to a full boil for 10 minutes, so you can continue to skim. After 10 minutes (or no more scum forms) add the ginger slices and bring the stock to a boil. COVER, then reduce heat to a simmer. Cook slowly for 3-4 hours (! yes, this is right). Allow to cool slightly, remove ginger, chicken & bones -- discard. Strain the broth, and use or chill or freeze as you wish.

You can reduce the strained broth if it is not strong enough for you by rapidly boiling it down.

Salt is not added as it is assumed you will be adding salt, soy sauce or other seasonsing when you actually make a dish.

This broth tastes very diffenent than a traditional broth, but it great in any Asian food.

This is great with a high quality chicken -- organic, free-range, but a regular chicken is also OK.

Note: Chinese cooks never cook this in a metal pot -- but a sandpot or porcelain pot. That is why they use porcelain spoons when serving. It is prevent contamination by metal. (Nowdays this is just a 'tradition' thing. Some people think that this is because the old metal pots available in ancient times might leach harmful things into food.)

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