Taiwanese-Style Homemade Chicken Soup Stock. Certified USDA Organic From Carefully Sourced Ingredients for Homemade Taste. A Great Base to Your Favorite Sides, Soups, and Recipes. Easy-to-make Taiwanese home flavor, can be served as soup or with noodles and boiled vegetable for a quick and easy meal.
Skim the fat off the top. This broth uses only the carcasses. It assumed that they are accumulated leftovers. You can cook Taiwanese-Style Homemade Chicken Soup Stock using 7 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Taiwanese-Style Homemade Chicken Soup Stock
- Prepare 1/2 lb of chicken bones.
- Prepare 1 of medium-size carrot.
- Prepare 1/2 of large daikon radish.
- Prepare 2 leaves of cabbage.
- You need 2 stalks of celery.
- Prepare 3-4 pieces of dried fruit, (apple, persimmon, peach, pineapple, etc.).
- You need 15 cups of water.
The use of old ginger and cooking wine help get rid of any strong gameness. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles. It's got a light chicken flavor and is perfect to use in soups, like our ultimate chicken noodle soup.
Taiwanese-Style Homemade Chicken Soup Stock step by step
- For daikon radish, carrot and celery, you will be cutting them into big chunks. Make sure you peel the daikon and carrot skin before cutting..
- With cabbage leaves, you want to tear them into smaller pieces..
- Fill a pot with water and bring to a boil. When water starts to boil, add the chicken bones and blanch for about 2 minutes. Blanching the bones before making the soup stock will help get rid of impurities from the bones..
- When the time is up, turn off the heat. Drain out the water and rinse the chicken bones..
- In a clean pot, add 15 cups of water and bring it to a boil..
- When water starts to boil, add the blanched chicken bones, daikon, carrot, celery, cabbage, and dried pineapple. Give the pot a quick stir. Bring everything to a boil..
- Once it starts to boil, cover the pot and lower the heat to medium-high heat. Continue to cook for another 45 minutes..
- You can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes. Make sure to take out the bones and veggies before storing your soup stock. You can keep it in the refrigerator for up to a week. Or freeze the soup stock so it can last longer..
Chicken stock is made from bones that are first roasted in the oven, then simmered for hours on the stove. The increased cooking time pulls more collagen from the bones, which deepens the flavor of the stock. Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.