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Bean Posted February 15, 2006 01:09 PM
Chinese Soup Stock
Makes a dense, rich broth. Cook several at a time and freeze in airtight freezer bags to make a quick and accessible base to any soup.
Ingredients:
Uncooked bones, wings, or other meaty bits
water
ginger, to taste
scallions, white parts only, to taste
garlic cloves, minced, to taste
salt and pepper, to taste
Instructions:
Add meaty bits to water. Simmer, uncovered, for forty minutes without stirring. Turn down to the lowest heat (while still simmering); add ginger, white scallion parts, minced garlic cloves, salt and pepper.
Simmer on low heat for 2 to 4 hours (depending on how much water is used). Skim the fat from the top at least twice, more the longer you simmer. Strain broth through a fine sieve or muslin and freeze .
Chinese Soup Stock
Makes a dense, rich broth. Cook several at a time and freeze in airtight freezer bags to make a quick and accessible base to any soup.
Ingredients:
Uncooked bones, wings, or other meaty bits
water
ginger, to taste
scallions, white parts only, to taste
garlic cloves, minced, to taste
salt and pepper, to taste
Instructions:
Add meaty bits to water. Simmer, uncovered, for forty minutes without stirring. Turn down to the lowest heat (while still simmering); add ginger, white scallion parts, minced garlic cloves, salt and pepper.
Simmer on low heat for 2 to 4 hours (depending on how much water is used). Skim the fat from the top at least twice, more the longer you simmer. Strain broth through a fine sieve or muslin and freeze .