Monday, 14 October 2013

Japanese chicken stock recipe

I find this basic Japanese chicken stock recipe great for a variety of Japanese dishes including ramen, soups and one pot dishes. Although it takes more time to prepare your own stock the depth of flavour that it adds to dishes definitely makes it worthwhile.

4 chicken leg and thighs (preferably free range or organic), remove skin
2 carrots (peeled and roughly chopped)
1 large leek (roughly chopped)
Thumb size piece of ginger (thinly sliced)
1 tbsp vegetable oil
1 tsp sesame oil
1 tbsp instant dashi powder (optional)

1. Heat the vegetable oil and sesame oil in a very large saucepan.
2. Place the chicken pieces in the saucepan sealing both sides by frying for a few minutes on each side.
3. Toss in the carrots, leek and ginger and quickly stir.
4. Pour 2 litres of cold water into the saucepan and bring to the boil. Then reduce the heat and allow to simmer for up to 2 hours. Skim off any foam that rises to the surface while it's simmering.
5. If you want to add the instant dashi powder please add about 15 minutes before taking the stock off the heat.
6. Remove from the heat and strain.
7. Once cool place in the fridge.
8. Remove the fat from the surface of the chicken stock before using or freezing.
9. This stock will last in the fridge for a few days and in the freezer for a few months.

- I got these free range chicken legs and thighs in my local farmer's market for €1 each.
- I usually make chicken stock in the evening and place in the fridge overnight so I can remove the fat from the surface the next day before using or freezing.

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