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Chinese Stock

Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.

preparation

Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.

  

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Posted by on December 26, 2011 in Chicken, Chinese foods, Soups, Stocks

 

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