Asian Style Chicken Stock

Asian-style chicken stocks are flavored with green onions or leeks and ginger. These mild flavorings ensure that other ingredients shine without the interference of strong European-style aromatics.

Recipes for European style light and dark chicken stocks can be found here:

Asian Style Chicken Stock

Recipe by DrewCourse: SoupsCuisine: Japanese, Chinese, koreanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

45

minutes

Ingredients

  • 2 bone-in, skin-on chicken thighs

  • 2 qts cold water

  • 2 green onions

  • 1 2-inch piece of ginger

Directions

  • Peel the ginger (the edge of a spoon is a great tool for peeling ginger) and cut into ¼-inch coins.
  • Wash the green onions and trim away the roots and any dried, green ends.
  • Place all ingredients in a pan and bring to a low simmer.
  • Simmer covered at a very low flame for 1-2 hours, skimming fat and foam if desired.
  • When the stock is done, skim as much fat as possible and strain through many layers of cheesecloth or a flour sack / butter muslin towel. Straining while hot will result in a stock with better body.

2 Comments

  1. Pingback: Homemade Chicken Stocks – The Chicken Thigh Guy

  2. Pingback: Dark Chicken Stock – The Chicken Thigh Guy

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