Chicken Stock with Ginger, Scallions, and Sautéed Breast Meat
By America's Test KitchenPublished on June 24, 2009
Yield
Makes about 2 quarts
Ingredients
1 tablespoon vegetable oil 1 whole chicken, breast meat removed on the bone, split, and reserved; remaining chicken cut into 2-inch pieces1 chunk unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below)2 medium scallions, halved lengthwise and lightly smashed2 quarts boiling water 2 teaspoons salt
Before You Begin
Choose this stock when you want to have some breast meat in your soup.
Instructions
- 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.
- 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.
- 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.
Yield
Makes about 2 quartsIngredients
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
Test Kitchen Techniques
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
Test Kitchen Techniques
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
Test Kitchen Techniques
Why This Recipe Works
Spices such as star anise and Sichuan peppercorns proved to be too distinctive-tasting for this basic chicken stock recipe, and liquids such as rice wine and soy sauce tended to muddy the color of the stock. We found that ginger added a subtle perfume and that scallions supplied a sweet allium flavor.
Before You Begin
Choose this stock when you want to have some breast meat in your soup.
Instructions
- 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.
- 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.
- 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.
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