Asian style Chicken Stock
Adding an Asian twist on the humble chicken stock. This no added salt Chicken stock is so versatile. It can be enjoyed on it's own, used as a base for Asian soup noodles or to create many other Asian dishes.
Equipment
- Pressure cooker
- Strainer
- Storage jars/ Containers
Ingredients
- 5 Chicken Carcass
- 6 Dried Shitake Mushroom
- 6 Dried Jujube dates
- 5 Bay leaves
- 50 grams Fresh Ginger About 10 thinly sliced ginger
- 7 cloves Garlic
- 20 grams Goji Berries
- 4 pieces Dried Astragalus
- 4 Dried Scallops
- 3 tbsp Apple cider Vinegar
- 2.5 Litres Filtered/ Tap Water Or just enough to submerge all ingredients
Instructions
- Prepare all dried ingredients
- Place chicken carcass straight into Pressure Cooker ( If you wish, you may roast the bones first for extra flavour). Compacting down the chicken so they fit tightly.
- Place all dry ingredients on top of chicken. Pour in Apple cider vinegar.
- Pour the water into the pressure cooker until all the chicken is submerged under water.
- Set Pressure cooker to Manual pressure on high. Set time for 1 hour 30 minutes.
- Allow the pressure cooker to natural release after the cooking time is complete.
- Once you remove the lid, strain the stock into a large saucepan using a fine sieve. I typically reserve the mushroom and dried scallops and discard the bones and remaining ingredients. The shiitake mushroom and dried scallops can be returned to stock and eaten as part of a soup dish later on.
- Prepare a large cold water bath. Place the saucepan of stock in water bath to reduce temperature rapidly.
- Once the stock is cooled to an adequate temperature. Store stock in the refrigerator using jars, containers or pitchers. Consume within the week. Alternatively, freeze some stock in freezer safe soup containers. Frozen soup will store for up to a month.
Notes
Note 1: If you do not have a pressure cooker. You can still make this Asian chicken stock at home. All the steps are exactly the same. Place all the ingredients go into a large stock pot and bring to boil. Once the stock has boiled, turned the heat down to a gentle simmer. Cover with lid. Let the stock boil for 3 to 3.5 hours. You may need to check the water levels half way through the cook and top up water to ensure the chicken is still covered under water. However, if you prefer a stronger, more concentrated stock, you may choose to boil down the stock at the end.
Note 2: Stock made from chicken carcass is generally not too oily. Once the stock cools, the fat will float to the top of the soup. After refrigeration, the fat becomes a solid layer and can be easily removed with a spoon. Once removed, the stock is even better for those who are on a low fat diet.
Note 3: For those who are watching their blood sugar levels, you may want to omit the Goji berries and dates. Although these ingredients provide a lot of flavour to the stock, they do add a lot of sweetness to the soup. Instead, replace these with other vegetables or aromatics for flavour instead.