Best 3 Asian Chicken Stock Recipes
When it comes to cooking delicious and flavorful dishes, few things can beat the depth and complexity of Asian chicken stock. Whether you're crafting a classic ramen broth, simmering a comforting congee, or adding umami to a stir-fry, a well-made chicken stock is key. With its aromatic blend of spices, herbs, and vegetables, Asian chicken stock provides a rich foundation for a wide variety of culinary creations. In this article, we'll delve into the art of crafting the perfect Asian chicken stock, exploring essential ingredients, traditional techniques, and variations inspired by diverse Asian cuisines. Get ready to embark on a culinary journey that will unlock the secrets of this versatile and indispensable ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
ASIAN CHICKEN NOODLE SOUP
Steps:
- Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
- Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
THAI CHICKEN STOCK
This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).
Provided by JETTILA
Categories World Cuisine Recipes Asian Thai
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
- Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.
Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 11.2 mg, Sugar 0.4 g
CHINESE CHICKEN STOCK
Provided by Molly O'Neill
Categories project, soups and stews, appetizer
Time 5h30m
Yield About 2 quarts
Number Of Ingredients 4
Steps:
- Rinse the bones with cool water and put in a heavy 6-quart non-aluminum stockpot. Add cold water to come within 1 inch of the top of the pot, then set the pot over high heat. Bring to a near boil, then reduce the heat to maintain a steady simmer.
- After 5 to 10 minutes, when a thick foam has risen to the surface, use a large shallow spoon to skim off and discard the scum. Continue skimming for 4 to 5 minutes, when it no longer clusters thickly on the surface.
- Lightly smash the ginger and scallion with the blunt side of a knife to release their juices. Add them to the stock with the peppercorns, if using, and reduce the heat to maintain a weak simmer, with bubbles rising lazily to the top of the pot.
- Simmer undisturbed for 3 to 4 hours, or until the liquid is reduced by about half and is 1/2 to 1 inch below the bones. Do not stir the stock while it is simmering, and do not let it boil.
- Turn off the heat and let the pot sit for 30 minutes or more, so the impurities will coagulate on the surface or sink to the bottom. Line a strainer or colander with a triple layer of damp cheesecloth and set it securely over a large pot or bowl.
- Push the thin, congealed surface grease gently to one side, then very gently ladle the stock into the strainer. Tilt the pot slowly as you ladle, and disturb the bones as little as possible. When you near the bottom of the pot, hold the bones in place with an overturned plate or a small pot lid, then pour the last of the clear liquid through the strainer. Discard the sediment-filled liquid and the ginger, scallion, peppercorns and bones.
- Refrigerate or briefly freeze the stock until the fat rises and hardens on the surface. Scrape off the fat. Divide the stock into convenient portions, and refrigerate it 4 to 5 days or store it indefinitely in the freezer.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams
Tips:
- Use a variety of chicken bones. This will give your stock a richer flavor. You can use a combination of chicken backs, necks, wings, and thighs.
- Roast the bones before making the stock. This will help to deepen the flavor of the stock. To roast the bones, place them on a baking sheet and roast them in a preheated oven at 450 degrees Fahrenheit for about 30 minutes, or until they are browned.
- Use a large pot to make the stock. This will give the bones plenty of room to simmer and release their flavor. A stockpot or Dutch oven is a good choice.
- Add vegetables and herbs to the stock. This will help to add flavor and aroma. Common vegetables used in chicken stock include carrots, celery, and onions. Common herbs used in chicken stock include parsley, thyme, and bay leaves.
- Simmer the stock for at least 4 hours. This will give the bones time to release their flavor into the stock. You can simmer the stock for longer if you want a more flavorful stock.
- Strain the stock before using. This will remove any bones, vegetables, or herbs from the stock. You can use a fine-mesh strainer or a cheesecloth-lined colander to strain the stock.
Conclusion:
Homemade chicken stock is a delicious and versatile ingredient that can be used in a variety of dishes. It is also a great way to use up leftover chicken bones. By following these tips, you can make a delicious and flavorful chicken stock that you can use to make soups, stews, sauces, and more.
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