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Stock: Chinese Soup Stock




Source of Recipe


Adapted from a recipe by Liz Ling; Edited by JS Irvine


Recipe Introduction


"Makes a dense, rich broth. Cook several at a time and freeze in airtight freezer bags to make a quick and accessible base to any soup."




List of Ingredients




Uncooked bones, wings, or other meaty bits
water
ginger, to taste
scallions, white parts only, to taste
garlic cloves, minced, to taste
salt and pepper, to taste




Recipe



Add meaty bits to water. Simmer, uncovered, for forty minutes without stirring. Turn down to the lowest heat (while still simmering); add ginger, white scallion parts, minced garlic cloves, salt and pepper.

Simmer on low heat for 2 to 4 hours (depending on how much water is used). Skim the fat from the top at least twice, more the longer you simmer. Strain broth through a fine sieve or muslin and freeze.