Chinese Restaurant Stock
Chinese Restaurant Stock
Ingredients
- 16 cups water, divided
- 1 chicken carcass
- 1 carrot, whole
- 1 onion, whole, peeled
- 1 teaspoon white peppercorns
- 1 ounce dried squid
Instructions
- 1
Add 8 cups of water to a large stockpot and bring it to a rolling boil over high heat.
⏱️ 10 min
- 2
Carefully add the chicken carcass to the boiling water. Allow it to blanch for 5 minutes, which helps to remove impurities.
⏱️ 5 min
- 3
Using tongs, remove the blanched chicken carcass from the pot. Discard the cloudy water and thoroughly clean the stockpot.
⏱️ 5 min
- 4
Return the cleaned stockpot to the stove. Add the remaining 8 cups of fresh water to the pot.
⏱️ 2 min
- 5
Place the blanched chicken carcass back into the pot with the fresh water.
⏱️ 1 min
- 6
Add the whole carrot, whole peeled onion, white peppercorns, and dried squid to the pot.
⏱️ 2 min
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer gently.
⏱️ 10 min
- 8
Simmer the stock for at least 3 hours, or up to 4 hours, maintaining a very low, gentle simmer. During this time, periodically skim off any foam or impurities that rise to the surface using a fine-mesh strainer.
⏱️ 180 min
- 9
Once the stock has simmered, carefully strain it through a fine-mesh sieve into a clean container, discarding the solids. The stock is now ready to be used as a base for various Chinese dishes.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
- 16 cups water, divided
- 1 chicken carcass
- 1 carrot, whole
- 1 onion, whole, peeled
- 1 teaspoon white peppercorns
- 1 ounce dried squid
Instructions
- 1
Add 8 cups of water to a large stockpot and bring it to a rolling boil over high heat.
⏱️ 10 min - 2
Carefully add the chicken carcass to the boiling water. Allow it to blanch for 5 minutes, which helps to remove impurities.
⏱️ 5 min - 3
Using tongs, remove the blanched chicken carcass from the pot. Discard the cloudy water and thoroughly clean the stockpot.
⏱️ 5 min - 4
Return the cleaned stockpot to the stove. Add the remaining 8 cups of fresh water to the pot.
⏱️ 2 min - 5
Place the blanched chicken carcass back into the pot with the fresh water.
⏱️ 1 min - 6
Add the whole carrot, whole peeled onion, white peppercorns, and dried squid to the pot.
⏱️ 2 min - 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer gently.
⏱️ 10 min - 8
Simmer the stock for at least 3 hours, or up to 4 hours, maintaining a very low, gentle simmer. During this time, periodically skim off any foam or impurities that rise to the surface using a fine-mesh strainer.
⏱️ 180 min - 9
Once the stock has simmered, carefully strain it through a fine-mesh sieve into a clean container, discarding the solids. The stock is now ready to be used as a base for various Chinese dishes.
⏱️ 10 min