Chinese-style stock

Chinese-style stock

By
From
Encyclopedia of Food and Cookery
Makes
1 litre

A stock which combines chicken with pork bones gives a very delicate flavour which is characteristic of Chinese soups. Pork rib bones are good ones to use, and your butcher will save these for you if you give a little notice.

Ingredients

Quantity Ingredient
500g chicken bones
500g pork bones
1 carrot, halved
1 onion, halved
1 slice fresh ginger
2 spring onions, chopped
1 teaspoon salt
1 teaspoon white peppercorns
1.25 litres water, (or enough to cover bones)

Method

  1. Put bones into a deep saucepan and add remaining ingredients. Bring to the boil, skimming surface, then simmer very gently for 2–3 hours.
  2. Strain and cool, then chill or freeze until needed.
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