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Asian Chicken Stock - help!

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First time posting here, I really need help in making some great chicken stock! I want to make some really good asian chicken stock, maybe chinese. What's the difference between chinese chicken stock and regular all-american stock? I can taste the difference but I'm not sure what goes in the actual recipes. I think chinese stock uses ginger, green onion and white pepper vs carrots, celery and turnip for the american version? What would make my chicken stock tasty?

I want to use the stock for noodle soups, as a side of soup with my meals or just to make some really great wonton soup.

Thank you!

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  1. Well, here is a Korean version. For most noodle soups you would want the clear broth instead of the milky broth. Adding the optional Dasima gives an extra dimension to the flavor.

    닭장국 Dak Jangguk - Milky Chicken Broth

    Makes 5 cups

    Ingredients

    1 3 pound chicken
    12 cloves garlic
    1 ounce ginger
    6 green onions
    1/8 teaspoon salt
    1/8 teaspoon fresh ground black pepper
    1/8 teaspoon white pepper
    1/2 cup rice wine

    Optional
    4 ounces daikon radish
    1 cup dasima (Anchovy and Kelp stock)

    Preparation

    Cut chicken to fit your stock pot.
    Place the chicken in a clean sink, large pot, bucket, or other container.
    Add ice cold water until chicken is covered and soak for about one hour.
    Drain.

    Cut peeled garlic in half from top to bottom.
    Cut the green onion where the green pales into the white. Cut the white portion in half legthwise. (Reserve the green for other uses)
    Cut the ginger (and daikon) in roughly 1/8 inch thick slices.

    Bring three quarts of water to a full rolling boil over high heat.
    Add chicken, return to a full boil, and boil for about two minutes.
    Remove from heat, pour off the boil water, and rinse chicken in cold water.

    Cook

    Place the chicken into the stock pot and add 3 quarts fresh water.
    Add ginger slices.
    Bring to a full boil and cook for 10 minutes.
    Skim foam as needed.
    Reduce heat to medium low, add the rest of the ingredients, (Note: If you are stopping with clear chicken broth and you wish to add dasima, do it now) cover, and simmer for 45 minutes.
    Carefully remove the chicken from the pot and set aside to cool.
    Remove the meat from the bones and reserve for other use.
    Strain the broth through a cheesecloth lined sieve, and discard the collected solids.

    Note: At this point you may use/save the broth as is for clear broth and continue the next steps with three quarts of fresh water, or for a more flavorful milky stock continue with the clear broth.

    Return the chicken carcass (bones) and the broth (or 3 quarts fresh water) to the stock pot.
    Bring to a simmer over medium low heat, cover, and cook for three hours.
    (Add dasima, if used, at about 2 1/2 hours, then continue simmering for the other 1/2 hour)
    Remove from heat then carefully remove and discard bones.
    Strain the stock into an airtight container(s).
    Store the stock for up to one week in the refrigerator, or freeze for later use.
    Tip: If you are making more than one type of broth or stock, be sure to label the containers.

    --------------------------------------
    Korean Anchovy Stock

    While chicken and beef broth have become popular in modern Korean cooking, this traditional soup base remains the stock of choice for many traditional Korean soups and stews, adding an extra dimension of flavor to the dish.

    Cooking Times
    Preparation Time: 2 hours
    Cooking Time: 15 minutes
    Inactive Time: 1 hour and 40 minutes
    Total Time: 2 hours and 15 minutes

    Ingredients
    1 cup dried anchovies
    2 ounces kelp (kombu/dashima/dasima)
    10 cups water

    Additional Ingredients for Method 2:
    1/2 small onion
    2 cloves garlic

    Procedure
    Method 1:
    Add kelp and anchovies to cold water and soak for 2 hours.
    Bring to a slow simmer over low heat.
    Simmer for 5 minutes.
    Strain the broth and discard solids.
    Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

    Method 2:
    Roughly chop the onion.
    Slice the garlic into thirds from top to bottom.
    Place dried anchovies and kelp in a pan and slowly toast over low heat.
    Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
    Simmer for 5 minutes.
    Strain the broth and discard solids.
    Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

    1. Besides lots of ginger and garlic, I've been adding a couple of dried star anise.

      1. Chicken.
        Ginger, garlic, spring onions, star anise. Some people use cinnamon sticks.

        1. Restaurant I go to in Los Angeles Chinatown has fantastic won ton soup. One day I commented to the owner about the soup and asked what was in it. She told me they just use chicken and water.

          1 Reply
          1. re: monku

            m,

            Having had friends who own Chinese restaurants and Take-Out locations for decades, I have had access to their kitchens, and I can tell you this is absolutely true. (wattacetti)'s recipe above is more glamorous, but not used in commercial kitchens. The center of the Wok line has a large stock pot that brews for the week on top of a candy burner, simmering 24 hours a day with only the bones, wing tips and carcasses from the boning of chickens used for menu items. More bones are added on a daily basis as more chickens are boned/butchered. The stock is made free of seasonings or aromatics and this is the base for all dishes, sauces, gravy and soups.

            The broth used for Wonton Soup is made by simply adding salt and Soy Sauce. Some will include some white pepper and MSG. Older generations of operators will definitely include MSG, whether they admit to it or not.

            For anyone who craves Egg Foo Young Gravy, the same base is used, but cornstarch, salt, dark soy sauce and soy sauce are included as ingredients used to make the thickened gravy.

            btw.....the stock pot is always emptied, bones discarded and cleaned , which means, scrubbed out, rinsed and then a new pot is started with fresh chicken parts.scraps. This is usually done in conjunction on the day the restaurant receives its early poultry delivery. While these operators will at times poach chickens in the stock pot at certain times as necessary for a dish or employee/staff meal......They do not start the pot with whole chickens. I am 100% positive of that. The amount of scraps they have make far better stock than a small pot with a whole chicken....but the latter may be the best way to make stock at home.

          2. Some differences:

            1. Whole Chicken. Most Chinese tend to make chicken stock from the whole chicken (bones and meat); whereas many varities of western chicken stock use only bones, or the carcas.

            2. Twice boiled. Another difference is that the chicken is boiled, and then the water is dumped and another pot of water is filled to make the final stock. It reduces the foam (and other impurities) from the chicken.

            3. Rice wine. Chinese stock generally has rice wine added to it.

            4. Time. Most Chinese chicken stock is not simmered for hours on end; rather it's usually just about 2 to 3 hours, tops.

            5 Replies
            1. re: ipsedixit

              Right, the owner said a whole chicken and water only.

              Anything I'm going to add later like rice wine, soy sauce, sesame oil will depend on what I'm using the stock for, so it doesn't have to be simmered with the chicken and water.

              1. re: monku

                Rice wine is added to the water (the second boil) as it simmers, but not things like soy sauce, sesame oil, etc.

                1. re: monku

                  i often do one with whole chicken, dried shitake mushrooms and dried scallops, which gives the stock a richness.

                  to turn it into a soup, i'll often add slices of winter melon in the last 10 - 15 minutes of simmering.

                  and you can always go more "medicinal" with the addition of goji berries and ginseng, although i've never tried it.

                  1. re: FattyDumplin

                    Yeah, conpoy, goji berries, lotus bark, jujube, arrow root, angelica sinensis are all common things we add to our chicken stock at home.

                    1. re: ipsedixit

                      i think you can even buy pre-bagged packets of spices to make this type of broth at chinese supermarkets.

              2. Thank you so much everyone for the input. I will probably try a lot of different variations using your suggestions since it's been especially cold in San Francisco - nothing is better than homemade chicken soup on a cold day!