Rich chicken broth, that can be added to any dish, use to steam vegetables for a quick and tasty side dish or sip on when you’re not feeling well.
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 halfway to ramen broth why don’t I save it for the next time I need broth? The next time I made ramen, the leftover 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. It can also be be so soothing to sip on when you’re not feeling well. Especially around flu season, that mug of warm gingery chicken broth is life. 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.
- 1 pound Chicken Bones
- 1 pound Chicken
- 1 tablespoon Olive Oil
- 2 medium Onions
- 4 cloves Garlic
- 3 inch piece of Ginger
- 1/4 cup Soy Sauce
- 5 shakes of Fish Sauce (optional)
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- Rough chop onion, slice ginger and smash the garlic, I usually don't bother peeling the garlic.
- Add oil to an 8qt pot then add the onion and ginger (salt) cook until the onions are translucent.
- 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.
- Add garlic, pepper, salt, soy sauce, fish sauce, as well as the granulated garlic and onion.
- Bring to a boil and let the stock simmer as long as you can but at least 6 hours. Usually, I start it late morning and bring it off the stove at bedtime. I let the stock sit in the fridge overnight (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.