[Ingredients]
- 1 big pork bone, chopped half
- 2-4 chicken feet
- 1pc 15 x 15cm pork skin - remove hair if there's any
- 2 chicken body bone
- 4-5 slices of ginger
- 1-2 Chinese leek, rinsed and sliced
- 5 cloves of garlic
- 2 kombu
- 2 cilantro roots, rinsed
- 4tbsp organic soybean
- 1tbsp black peppercorn, crushed
- 1tbsp Szechuan peppercorn, crushed
- 1-2tbsp apple cider vinegar
[Step]
1. Parboil all the bones for 5-8mins. Drain and rinse them till the water runs clear.
2. Fill the pot with water and add in remaining ingredients, except cider vinegar, bring to a boil.
3. Once it boils, lower heat to simmer and add in cider vinegar. Let simmer for 80-90mins, keep a watch on the water level.
4. Let rest 3-4hrs. Simmer again and then allow to rest again - repeat this step 4 times. Add water every now and then when it starts to run low.
5. At the last rest, it should be the longest. Allow to rest till it cools down completely. Strain stock into a container. You can keep it chilled or frozen.
Adapted from @honeybeesweets.sg
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