Asian Style Chicken Stock Recipe
Asian Style Chicken Stock
We all love the holiday classics, but if you’d like to try and warm up with something a little different, try our Asian-Style Chicken Stock the next time you make chicken soup. You can use the standard leftover chicken bones, but we like to get super chef-y and use chicken feet. Not only are they affordable, but they’re packed with collagen to make your stock super rich! Either way, the aromatic spices are going to leave your home smelling amazing.
½ pound Chicken Feet
3 Medium Onions
4-oz piece Ginger Root
2 bunches Green Onion
6 cloves Garlic, slightly crushed
2 tablespoons Black Peppercorns
2 tablespoons whole Coriander Seeds
Two tablespoons Szechuan Peppercorns
Two sticks Cinnamon, broken into 2-3 pieces
2 stalks Lemongrass
1 quart Rice Wine
Coat Onion, Carrots, Ginger Root, Green Onion, Garlic in Olive Oil, and blacken each item under broiler. Add to stock pot.
In a small saucepan, heat Black and Szechuan Peppercorns, Coriander Seeds, and Cinnamon Sticks over high heat until they become fragrant and just begin to produce smoke. Add to stock pot.
Add Chicken Feet and Lemongrass Stalks to stock pot
Add Rice Wine to stock pot, and fill the remainder of stock pot with cold water, leaving just enough room at the top so the stock can boil without overflowing.
Slowly bring the whole thing to a gentle simmer, uncovered. Allow to simmer for 2.5 – 3 hours, skimming off impurities as they rise to the surface.
Strain contents of stock pot through a large colander, and discard solids. Strain reserved liquid through a fine mesh strainer, to create further clarity. Allow remaining liquid to cool to room temperature, transfer to covered container, and refrigerate overnight.
Cooling the stock overnight will allow the fat in the stock to rise to the top and solidify. The following morning, just take the stock out of the refrigerator, and pry off and discard the fat cap. Your stock is now ready for your favorite Asian style soups and sauces!