Chicken stock is so easy to make and really useful to extract that extra flavor or “oomph” in that plate of fried vegetable, stew, hor fun or meat dishes… My chicken stock is too simple to screw up with affordable ingredients. Sorry, got no 金华火腿 because no money.
Begin by blanching the chicken with hot water to remove as much blood and scums as possible. Retain the chicken.
Simply boil another pot of water and dump everything (except sea salt) in. Agak agak the amount of water to boil. Slightly more than enough to cover the chicken will be a good start. The more water the less flavor. To have more stock then use more chicken lah. I use a medium size pot.
Boil the chicken for 5 minutes (remove scum if any) before lowering the heat to simmer the stock for an hour.
The key to a clear stock is to put in the chicken pieces into boiling water and do not stir the pot when simmering. Go watch your favorite Korean DVD but remember to check that you do not evaporate the pot of stock.
Strain the stock and keep the cooked chicken aside for other uses.
Lastly, adjust the taste of the stock with salt. I would prefer to add salt at a later stage of the cooking as some kuay / 鸡 are more flavorful like LKB. Hence less salt is needed.
Pack the cooled down stock into smaller portion and freeze them for future usage.
