Chinese Recipes
  Chicken Stock ( Broth )


A good stock or broth is at the heart of many of the best Chinese dishes and it's very important in Chinese cooking. This recipe results in a great tasting stock that can be used as a base for many sauces as well as soups.
It can also be kept refrigerated for approximately 1 week and frozen for up to 2 months. It's a good idea to bag or store in separate small quantities (a cup measurement for example) as this way you can take out the
quantity you need for the required meal/soup.

Ingredients :

3 to 4 lbs of chicken backs, wings or necks (legs if none of these are available)
10 to 12 cups of water
1 onion quartered
3 spring onions (scallions)
3 or 4 slices fresh ginger root
1 tablespoon Chinese rice wine (or dry sherry if not available)
touch of salt to taste
1 stalk of celery
2 garlic cloves
3 black pepper corns or pepper to taste (optional)

Preparation :

1. Place the chicken pieces in a large pot and add the water.
2. Add the onions, celery, garlic and ginger.
3. Bring to a boil, skimming the surface now and then. Add the salt and pepper to taste.
4. Simmer for about 2 to 3 hours and strain.