Home Made Chinese Stock (3 liters/quarts)

Soup is important in the Chinese kitchen. No good soup without a good stock. Chinese soup is best not made with a western stock cube, please please yourself by preparing a Chinese broth instead.
Chinese stock is lighter than Western stock. A comparatively small quantity of vegetables is used, just some spring onion and ginger. By the way: it seems that even for fish recipes meat stock is used.
There are some links in the recipe to the tips & tricks of broth making. There you can find descriptions of how to strain, reduce, cool and keep your broth. Because these actions are the same for all broths and stocks, this information is gathered on one page. On that page you can also find links to other recipes for stocks and soups.

Chinese stock in the makingIngredients
1 small or 1/2 large boiling hen (soup chicken) (1 1/2 kilo, 3 pounds)
some bones of pork or chicken
25 gram (1 ounce) ginger with peel, crushed
3 spring onions (scallions), bruised
1 tsp. szechuan pepper corns, crushed
6 litres (6 quarts, or 1 1/2 gallon) water
for a luxurious version add duck, hock or spare ribs

Preparation in advance
Rinse the bones, chop larger ones in two. Because the stock has to remain light in colour, the chicken is not roasted first as with some recipes for western chicken stock. Put the bones in a pan with cold water, bring to the boil, then rinse them under cold running water.

Preparation
Put chicken and bones in a large soup pan, pour six litres/quarts of water over them, bring to the boil. Skim well, then add spring onions, ginger and pepper. Simmer uncovered for three to four hours (do not let it boil!) until reduced by about half.

Strain the stock, and reduce further to three litres/quarts if necessary, then let it cool quickly. Now you can freeze what you don't need immediately.
Do not forget to label your frozen stock, in the freezer all stocks look alike.

Chickenmeat that has been used for making stock is delicious. Use it in a ragoût or a salad, or make your cat happy.

Ingredients
All descriptions of ingredients

Szechuan pepper (Xanthoxylum piperitum) - You can't use black or white pepper instead of this Chinese pepper, the peppercorns have a decidedly different taste. They are often roasted before use.

Bibliography
The editions below are in my possession. Links refer to available editions.
All books mentioned on this site (with short reviews)