Friday, 17 September 2004

Chicken Stock Medley

Chicken Stock

My family likes soupy dishes so more often than not I make chicken stock. The resulting stock liquid is made into either Almondigas, Sotanghon Soup, Chicken Macaroni Soup, or any other that requires chicken stock. Meanwhile the meat is either: flaked for chicken spread or salad, deboned and cut up for pancit, or deep fried for Crispy Fried Chicken.

It is preferable to use the bony part of a chicken or even a whole one. The bonier the better. Some even suggest using 'old' chicken (as in not young) so as to maximise the flavour. In the picture above you can see all the ingredients for the stock.

Chicken Stock

1/2 to 1 kg  bony part of chicken
1 Tbsp sea salt
1-2 bay leaves
1 tsp pepper corns
1 stalk celery - chopped into 1 inch pieces
1 medium onion - quartered
1 carrot - peeled and sliced into 1 inch pieces (optional)
8 cups water
  1. Combine all the above ingredients in a big pot. Bring to boil.
  2. Skim off any scum that comes up to the surface.
  3. Bring down heat to low and simmer for at least 1 hour.
  4. Remove and discard rendered fat/oil floating on the stock soup by any of the following methods:

    1. Skim off with a spoon
    2. Chill the stock in the fridge and skim off the congealed oil on top
    3. Use a gravy/stock oil separator jug

Chicken meat boiled, steamed, or poached before deep frying turn out to be more crispy than those that were not. For this next one, use the chicken meat from the Chicken Stock. You may cut them up into serving size pieces. The sauce is a very simple one (but very delicious I guarantee you) and is adapted from the Chinese Cuisine cookbook by Huang Su Huei. The chopped ginger and green onions are optional you can do away with it. Also the sauce may be served on the side like a dip.

Crispy Fried Chicken with Sauce

boiled chicken (from Chicken Stock)

2 1/2 Tbsp soy sauce
2 Tbsp vinegar
1 1/2 Tbsp sugar
1 tsp sesame oil
2 Tbsp chopped green onion (optional)
1 Tbsp ginger (optional)
  1. Deep fry chicken in oil heated to 180°C/350°F until crisp (about 3-4 minutes). Put in a serving plate.
  2. Stir the ingredients for the sauce until sugar is dissolved and pour over the fried chicken (or put on the side as a dip).


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