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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