Taiwanese-Style Homemade Chicken Soup Stock.
Hey everyone, it's me again, Dan, 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 food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Taiwanese-Style Homemade Chicken Soup Stock is one of the most favored of current trending meals in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes delicious. Taiwanese-Style Homemade Chicken Soup Stock is something which I have loved my whole life. They're fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have 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 of chicken bones.
- {Get of medium-size carrot.
- {Make ready of large daikon radish.
- {Make ready of cabbage.
- {Make ready of celery.
- {Take of dried fruit, (apple, persimmon, peach, pineapple, etc.).
- {Prepare of water.
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..
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