Asian Chicken Stock With Sauted Breast Meat |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
. Makes about 2 quarts. Choose this stock when you want to have some breast meat in your soup. Ingredients:
1 tablespoon vegetable oil |
1 whole chicken , breast meat removed on the bone, split, and reserved; remaining chicken cut into 2-inch pieces |
1 chunk unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below) |
2 medium scallions , halved lengthwise and lightly smashed |
2 quarts boiling water |
2 teaspoons salt |
Directions:
1. 1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. When the oil shimmers and starts to smoke, add the chicken breast halves; sauté both sides until lightly browned, about 5 minutes. Remove the chicken breast pieces and set aside.
2. 2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to an empty bowl. Sauté the remaining chicken pieces. Return the chicken pieces (excluding the breasts) to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
3. 3. Stir in the ginger and scallions and cook for 1 minute. Increase the heat to high; add the boiling water, the chicken breasts, and salt. Return to a simmer, then cover and barely simmer until the chicken breasts are cooked through and the stock is rich and flavorful, about 20 minutes.
4. Note: Using a Cleaver:
5. To hack through bone, place your hand near the far end of the meat cleaver's handle, curling your fingers securely around it in a fist. Handle the meat cleaver the way you would a hammer, with the motion in the arm rather than the wrist and the weight of the blade's front tip leading the force of the chop.
6. If you cannot chop the bone in one strike, place the cleaver in the groove of the first chop, then strike the blunt edge with a heavy mallet.
|
|