Chinese Chicken Stock

• chicken↗2 1⁄4 kg

  cut into 8 pieces

• ginger↗

  cut into 10 shards

• garlic cloves↗10

  crushed

• green shallot↗1⁄2

  cut in half crossways

• red onion↗1 cup

  roughly chopped

• cold water6 liters

Step-by-step instructions

1. 1

   Rinse the chicken under cold water and trim away any excess fat.

2. 2

   Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.

3. 3

   Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.