Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, taiwanese-style homemade chicken soup stock. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Taiwanese-Style Homemade Chicken Soup Stock is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Taiwanese-Style Homemade Chicken Soup Stock is something that I have loved my entire life.
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. This chicken soup stock is very versatile.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook taiwanese-style homemade chicken soup stock using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Taiwanese-Style Homemade Chicken Soup Stock:
- Take 1/2 lb chicken bones
- Prepare 1 medium-size carrot
- Get 1/2 large daikon radish
- Get 2 leaves cabbage
- Take 2 stalks celery
- Take 3-4 pieces dried fruit, (apple, persimmon, peach, pineapple, etc.)
- Make ready 15 cups water
Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily. In a large skillet warm olive oil over medium low heat. Sauté onions until they start to soften and turn translucent.
Steps to make Taiwanese-Style Homemade Chicken Soup Stock:
- 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.
In a large skillet warm olive oil over medium low heat. Sauté onions until they start to soften and turn translucent. Place the chicken in a large pot over high heat. Put the chicken bones on top of the aromatics. Blot the top of the chicken bone stock with a clean paper towel or cloth towel to remove excess fat.
So that is going to wrap this up for this exceptional food taiwanese-style homemade chicken soup stock recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
