1 Chinese Soup Stock By Sy Recipes

BASIC CHINESE CHICKEN STOCK

Steps:

• Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
• High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
• When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.

#1 CHINESE SOUP STOCK BY SY

Steps:

• Cut chicken into small pieces, remove any fat.
• Trim any access fat off the lean pork.
• Put chicken& pork into a large pot.
• Add water to cover and bring to a boil, then lower heat.
• Cook for about 10 minutes until the scum comes to the top.
• Put the chicken& pork into a colander and then run cold water over to remove any scum.
• Clean the stock pot and then put back the chicken& pork and add the gingerroot.
• Add water to cover (Three-quarters to the top of the pot) and bring to a boil.
• Lower heat.
• Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours.
• Strain the stock by using a colander and cheese cloth (Discard the bones).
• Let cool and then put into the refrigerator.
• After several hours remove any fat from the surface.
• Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above.
• However, prior to adding it to the pot, blanch to remove any of the spices.
• As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.

CHINESE BEEF NOODLE SOUP

Steps:

• Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
• Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
• Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
• Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
• During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.