Description
Turn chicken meat, bones, and other simple ingredients into a delicious Vietnamese chicken stock. This stock is great for Vietnamese and other Asian dishes. This recipe makes about 3 quarts of stock.
Ingredients
Scale
- 1 whole small chicken (or a combination of bones and meats about 4 lbs total)
- 2 large yellow onions
- 3-inch piece ginger
- 3 green onions (optional)
- 1 small daikon (optional, about 1 lb)
- 4 quarts water
Instructions
- Prepare aromatics: Peel the outer layer of the yellow onions. There’s no need to peel the ginger and daikon. Slice the ginger into thick coins and give each one a smash to help release its aroma. Cut the daikon into chunks.
- Boil: In a large stock pot with a lid, add the chicken, yellow onions, ginger, green onions, daikon, and water. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer gently, partially covered for one hour if using meat with bones or two hours if using just bones. Occasionally, skim off any foam or impurities that rise to the surface with a spoon or fine mesh strainer and discard.
- Remove chicken: At the one-hour mark, chicken meat should be done. Avoid overcooking, as it may become dry. Remove the meat and save them for another dish such as Vietnamese chicken salad (goi ga). Return the bones to the stock pot and continue cooking.
- Strain stock: After a total of two hours, remove all the solids so you have a clear stock. Let it cool completely before refrigerating or use immediately in your favorite Vietnamese and Asian dishes.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: prep
- Method: Stovetop
- Cuisine: Asian, Vietnamese