Taiwanese-Style Homemade Chicken Soup Stock
This is my family soup stock recipe. It doesn’t take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes. This chicken soup stock is very versatile. You can use it for many Asian soup and noodle recipes. After cooking the soup stock, 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. This soup stock can be stored in the refrigerator for up to a week. Or you can freeze it so it can last longer. Make sure to take out the bones and veggies before storing your soup stock.
Taiwanese-Style Homemade Chicken Soup Stock
This is my family soup stock recipe. It doesn’t take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes. This chicken soup stock is very versatile. You can use it for many Asian soup and noodle recipes. After cooking the soup stock, 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. This soup stock can be stored in the refrigerator for up to a week. Or you can freeze it so it can last longer. Make sure to take out the bones and veggies before storing your soup stock.
Cooking Instructions
- 1
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.
- 2
With cabbage leaves, you want to tear them into smaller pieces.
- 3
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.
- 4
When the time is up, turn off the heat. Drain out the water and rinse the chicken bones.
- 5
In a clean pot, add 15 cups of water and bring it to a boil.
- 6
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.
- 7
Once it starts to boil, cover the pot and lower the heat to medium-high heat. Continue to cook for another 45 minutes.
- 8
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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