Why do I make an Asian style chicken stock? The simple answer is, I really love Ramen! I was making Chicken Long Rice and I had extra broth, I thought, well this is half way to ramen broth why don’t I save it for the next time I need broth? The next time I made ramen, the left over chicken long rice broth was perfect. I thought about it and realized how many other recipes of mine I can add my Asian broth to like, Pancit or Chicken Papaya. Like all my other stocks, I freeze it in plastic quart containers that I buy at my local restaurant supply store. Or I’ll freeze it in ice-cube trays to add into a stir fry when I want to steam the vegetables and use less oils to make them lighter. It’s also a nice way to use up every part of a rotisserie chicken. Once it’s on hand you’ll find so many uses for it, it’ll surprise you.
Asian Chicken Stock:
Yield about 4 quarts
1 pound Chicken Bones
1T of Olive Oil
2 medium Onions
4 cloves Garlic
3 inch piece of Ginger
1/4 c Soy Sauce
5 shakes of Fish Sauce (optional)
1T Granulated Garlic
1T Granulated Onion
To Start: Ruff chop onion, slice ginger, and smash the garlic, I usually don’t bother peeling the garlic.
Step One: Add oil to an 8qt pot then add the onion and ginger (salt) cook until the onions are translucent.
Step Two: Then add all the chicken bones and water until the mixture is covered with water until it’s about 2-3 inches over the bones.
Step Three: Add garlic, pepper, salt, soy sauce, fish sauce, as well as the granulated garlic and onion.
To Finish: Bring to a boil and let the stock simmer as long as you can but at lease 6 hours. Usually I start it late morning and bring it off the stove at bed time. I let the stock sit in the fridge over night (mainly because I just don’t want to deal with it anymore at the end of the day). The next morning I pull off the weird gross disk of fat that has settled and cooled on the top then strain the whole thing using a colander inside my biggest bowl. If there is any meat left on the bones I pull that for future use and toss the rest of the solids. I then ladle my stock into my quart sized containers and freeze. I usually get about 4 quarts of stock from this but it could very.