Chinese chicken bouillon
Chicken is the most commonly prepared ingredient in Chinese cuisine and this bouillon serves as an important basic ingredient for many dishes. The bouillon is made from only a few ingredients, but yields an intense chicken flavour.
Makes 15l.
Allergens & dietary requirements
This component doesn't contain any allergens.
Ingredients
- 6 kg chicken carcasses
- 2 kg chicken legs
- 2 kg chicken wings
- 10 thick slices of fresh ginger
- 4 stalks spring onions, cut into thick rings
- 20 l water
Preparation method
- Remove coarse pieces of fat from the chicken and chop into pieces.
- Rinse thoroughly under cold streaming water and pat dry.
- Put the chicken, the ginger and the spring onions in a pan and add cold water.
- Bring to the boil and skim off the foam.
- Allow to infuse for about an hour just below boiling point.
- Pour the bouillon through a sieve lined with a damp passing cloth.
- Allow to cool completely and remove the fat layer that has formed on top.
- Allow to evaporate to the desired consistency.
Serving suggestions
- As a basic ingredient in soups and sauces.
- As a basic ingredient in a clear soup.
- As a flavour enhancer in other dishes.
