Recipe Ingredient
- 400g chicken bones
- 100g Chinese ham (optional)
- 1 carrot (skinned and cut into chunks)
- 1 stalk celery (cut into chunks)
- 1 onion (quartered)
- 2 stalks spring onion
- 2 thick slices young ginger
- 2 litres water
Instructions
- Bring water to a rapid boil. Add in all the ingredients and bring to a low boil. (This is to prevent any scum from coming up to the top.)
- Lower the heat and gently simmer stock for one to two hours until water is reduced to 1.5 litres. Add seasoning - salt and a dash of pepper. Your stock is ready for use.
