My comforting noodle soup started with a pot of homemade chicken stock. Something about homemade chicken stock, a bottle of concentrate stock couldn’t bring. The mellow-y subtle taste allows any flavour to develop and explode into the dish.
I have several chicken stock formulas collected over the years from family members and friends. This one is my favourite. It belonged to my mother. This simple broth could highlight any dish wonderful.
Chicken Stock Formula I
Ingredients: (Make 5 cups)
1 kg chicken bones
2 large onion- peeled and cut in half
1 whole garlic- cut in half
5 spring onion
1 medium size cabbage- cut in half
1 tbsp salt
1 tbsp soy sauce
2 tbsp oyster sauce
1 1/2 liters water
Bring water to boil in the large pot over high heat. Add all ingredients and let it boil for 2 minutes. Simmer for 2 hours over medium-low heat with lid on. Open the lid to reduce the stock to the desired concentration. Skim off fat and any impurity. Turn off the heat and let it cool. Keep in the jar and store in refrigerator upto 3 weeks.
I usually make chicken stock freshly every week. This formula gives a really sweet and subtle flavour. I use this stock in most of Asian dishes. It helps sharpening the flavour of the dish really well.
Have a beautiful day,