Taiwanese-Style Homemade Chicken Soup Stock. Today, I will show you how to prepare homemade Taiwanese style chicken soup stock. This is my family soup stock recipe. It doesn't take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes.
Easy-to-make Taiwanese home flavor, can be served as soup or with noodles and boiled vegetable for a quick and easy meal. Taiwanese-Style Homemade Chicken Soup Stock chicken bones • medium-size carrot • large daikon radish • cabbage • celery • dried fruit, (apple, persimmon, peach, pineapple, etc.) • water Richard Scott Cunningham Taiwanese Hot Pot is made with a clear chicken stock and served with various types of fresh vegetables and thinly sliced meats. The great thing about Hot Pot, is there's usually something for everyone and it's fun because you get to cook your own food as you go. You can cook Taiwanese-Style Homemade Chicken Soup Stock using 7 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Taiwanese-Style Homemade Chicken Soup Stock
- Prepare of chicken bones.
- You need of medium-size carrot.
- You need of large daikon radish.
- It’s of cabbage.
- Prepare of celery.
- You need of dried fruit, (apple, persimmon, peach, pineapple, etc.).
- You need of water.
This makes it a great social event and gathering time too. Today, I will show you how to prepare homemade Taiwanese style chicken soup stock. This is my family soup stock recipe. It doesn't take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes.
Taiwanese-Style Homemade Chicken Soup Stock instructions
- For daikon radish, carrot and celery, you will be cutting them into big chunks. Make sure you peel the daikon and carrot skin before cutting..
- With cabbage leaves, you want to tear them into smaller pieces..
- Fill a pot with water and bring to a boil. When water starts to boil, add the chicken bones and blanch for about 2 minutes. Blanching the bones before making the soup stock will help get rid of impurities from the bones..
- When the time is up, turn off the heat. Drain out the water and rinse the chicken bones..
- In a clean pot, add 15 cups of water and bring it to a boil..
- When water starts to boil, add the blanched chicken bones, daikon, carrot, celery, cabbage, and dried pineapple. Give the pot a quick stir. Bring everything to a boil..
- Once it starts to boil, cover the pot and lower the heat to medium-high heat. Continue to cook for another 45 minutes..
- You can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes. Make sure to take out the bones and veggies before storing your soup stock. You can keep it in the refrigerator for up to a week. Or freeze the soup stock so it can last longer..
San bei ji, also called three cup chicken, is a beloved recipe for chicken that's braised in equal parts soy sauce, sesame oil, and rice wine. The sauce has a sweet kick from a little white sugar and plenty of texture from the crispy Thai basil leaves. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot.