Asian Cooking Stock

This recipe is based on a combination of many of the Asian stock recipes I've seen, and tested. Believe me, it's worth the time and effort.
 

Ingredients:

3 – 4 pounds pork neck bones

2 – 3 pounds bone-in chicken thighs

2 large sweet onions (quartered)

3” ginger

4 cloves garlic

3 Tbs salt

3 Tbs sugar

1 Tbs Ajinomoto

 

 

Directions:

- Place Pork and Chicken in 4-6 quart stock pot and cover with

  water.

- Bring to a boil for about 5 minutes (this will remove blood and

  other unwanted debris).

- Drain water and clean out pot.

- Remove skin from chicken and use in a different dish.

- Once again place pork and chicken in pot and add onion,

  ginger, garlic, salt, sugar, Ajinomoto, cover with

  desired amount of water and slowly bring to boil.

- Lower and simmer for 3½ to 4 hours. (If you see debris, remove

  it using a fine mesh strainer or a sieve made from cheese

  cloth). Remember, the flavor and intensity will develop over

  time.

- The result should be a clear multi-layer flavored broth.

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