Chinese-style Chicken Stock
It’s very easy to make, and so worth making it home-made
Ingredients
(for medium-size Classic-style Donabe) - makes 1.2 to 1.5 liters
1 small whole chicken, cleaned and rinsed thoroughly
a small bunch of scallions (green parts only)
a large knob of ginger, peeled and sliced
a few cloves of garlic, peeled
1/2 tablespoon of black peppercorns
1/2 tablespoon of Szechwan peppercorns
1/2 to 1 cup Chinese rice wine
Water
Procedure
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1.Put the chicken in the donabe. Then, put the scallions, ginger, garlic, and both peppercorns.
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2.Cover the ingredients with the Chinese rice wine and water so that the water fills up to just below the inner rim of the donabe. (about 1.5 liters)
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3.Set the donabe on the stove over medium-high heat.
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4.Bring it to a boil and reduce to simmer. Skim the surface as necessary.
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5.Cover and simmer for 4 hours.
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6.Meanwhile, check occasionally to skim and also replenish with more water if it’s reduced too much.
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7.Turn off the heat and cool down the donabe. Strain the stock into a bowl.
*If you want a short-cut, you make a flavorful stock by simmering for about 2 hours. But, after 2 hours, more flavors from the collagens from the bones start to dissolve in the stock, so I recommend that you simmer for 4 hours or even longer. I sometimes simmer the stock mixture for overnight and the result is really wonderful with the very deep complex flavor of the stock.
