There are some links in the recipe to the tips & tricks of broth making. There one can find descriptions of how to strain, reduce, cool and keep your broth. Because these actions are the same for all broths and stocks, this information is gathered on one page. On that page are also links to other recipes for stocks and soups.For 3 liter stock; preparation in advance 15 minutes; preparation 3 to 4 hours + concentrating and cooling.1 small or ½ large boiling hen (soup chicken) (3 pounds)
some bones of pork or chicken
25 gr (1 oz.) ginger root with peel, crushed
3 spring onions (scallions), bruised
1 tsp. szechuan pepper corns, crushed
6 litres (6 quarts, or 1½ gallon) water
Optionally for a richer version
carcass of a duck, or hock or spare ribs
Preparation in advance
Rinse the bones, chop larger ones in two. Because the stock has to remain light in colour, the chicken is not roasted first as with some recipes for western chicken stock. Put the bones in a pan with cold water, bring to the boil, then rinse them under cold running water.
Put chicken and bones in a large soup pan, pour six litres/quarts of water over them, bring to the boil. Skim well, then add spring onions, ginger and pepper. Simmer uncovered for three to four hours (do not let it boil!) until reduced by about half.
Strain the stock, and reduce further to three litres/quarts if necessary, then let it cool quickly. Now you can freeze what you don’t need immediately.
Do not forget to label your frozen stock, in the freezer all stocks look alike.
Chicken meat that has been used for making stock is delicious. Use it in a ragoût or a salad, or make your cat happy.
ordinary black or white pepper can not be used as a xubatitute for this Chinese pepper as it has a different flavour. Szechuan pepper is often dry-roasted before use.
Recipe for Home made Chinese stock
This Chinese stock can be used as basis for Chinese soups, or for the preparation of other Chinese dishes.