"Are you a busy housewife? Here, i have got a recipe to make chicken stock just in few minutes. This traditional Chinese chicken stock is essential in making delicious Chinese noodle soups, and adds a rich flavoured base to any savoury dishes.
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1.75 litres (58 fl oz/ 7 cups)
1 bacon hock, split
4 slices root ginger
4 spring onions, chopped
1 tablespoon chopped parsley
2 liters fresh water
Place all ingredients in a large saucepan and bring to the boil. Skim. Reduce heat to liquid simmers, cover gently and cook for 3 hours.
Pour into a sieve lined with muslin, placed over a large bowl. Leave to cool completely.
Store, covered, in the refrigerator, or freeze in convenient quantities.
NOTE: Chinese cooks use Chicken stock for fish dishes as they do not make fish stock.