Basic Chinese-Style Chicken Stock
A simple, foundational recipe that you need in your cooking skillset
Yield: 1 pot
Equipment
- 2 Large Pots
Materials
- 1 whole young chicken
- 1 head of fresh garlic cloves peeled and smashed
- 4 inch chunk of fresh ginger thinly sliced
- 7-10 scallions roughly chopped
- 1 tsp black peppercorns
- 1 tsp Szechuan peppercorns
- 1 TBSP Kosher Salt plus more to taste
Instructions
- Set the chicken in a large pot and add cold water until just covered. Place on the stove over medium heat while prepping the other ingredients.
- Add all other ingredients to the pot and raise the heat to medium high.
- As soon as the water reaches a boil, turn the heat down to low, cover, and simmer for one hour.
- Carefully remove cooked chicken and cool down in the sink, either in an ice bath or with cold running water. Return stock to stove.
- Carefully (wear an apron) pour the stock into another pot through a strainer.
- Use the resultant chicken and stock how you see fit.
- Live your life.