Secondary stock
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken carcass | |
| 3 | slices | Ginger root |
| 2 | pounds | Pork bones |
| 1 | Leek | |
| 8 | cups | Water |
| 1 | cup | Vegetables |
| ½ | teaspoon | Salt |
Directions
1. Chop chicken carcass in chunks. Slice ginger root. Place both in a saucepan with pork bones, leek and cold water; bring to a boil. Reduce heat immediately and skim the surface; then simmer, uncovered, 2 to 4 hours.
Discard bones.
2. Dice vegetables. Add to stock and simmer, covered, about 15 minutes.
During the last 5 minutes, add salt. Strain off vegetables and skim off fat.
VARIATIONS: For the leek, substitute 2 scallion stalks.
Use only ½ pound pork bones (preferably ribs). Add 1 chicken gizzard, cut up, 2 chicken feet, cleaned and skinned, a small piece of ham, and 1 cup bamboo shoots, sliced. Place all ingredients except ham and bamboo shoots in cold water to cover. Bring to a boil. Let boil 3 to 4 minutes.
Pour off the liquid and discard. Then pick up step 1, adding the ham and bamboo shoots.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .