This chicken stock is the base for many of my Chinese takeaway recipes.
This Chinese chicken stock is the essential base ingredient for many of the Chinese takeaway dishes I have lined up for my blog. It is super easy to make and keeps well in the fridge for up to three days is you are working ahead.
I like to cook my Chinese chicken stock in a pressure cooker as it is a lot faster. You could also simmer the stock for about three to four hours on the hob.
Simply add the ingredients to the pan and simmer.
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Chinese Chicken Stock
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- Chinese Chicken Stock
- 2 kilos (4 lbs.) chicken legs and thighs
- 2.5 liters (10 cups) water or homemade chicken stock
- 2 onions – finely chopped
- 4 spring onions – roughly chopped
- 4 cloves garlic – finely chopped
- 1 x 75mm (3 inch ) piece of ginger – sliced into coins and smashed
- 1 carrot – roughly chopped
- 1 celery stick – roughly chopped
- 1 tablespoon black peppercorns
- 1 teaspoon Szechwan peppercorns
- 2 star anise
Instructions
- Place all the ingredients in a pressure cooker an cook on high pressure for 30 minutes. Alternatively, simmer on the hob for 3 to 4 hours.
- Strain through a fine sieve and use as required. The stock will keep for 3 days in the fridge and it can be frozen for up to three months.
nunu
Wednesday 2nd of February 2022
Is the chicken in good enough shape after pressure cooking 30 minutes to be shredded and used in another recipe?
Dan Toombs
Wednesday 2nd of February 2022
You could use it, I have done before but the chicken becomes a bit tasteless after being in the pressure cooker for so long. Thanks Dan