Chinese Chicken Broth

Blanching (Optional)

1. A good Chinese cook would tell you that you MUST blanch the bones (i.e. bring the chicken pieces to the boil in cold water, then throw away the water, rinse the bones, return to a clean pot, cover with water and boil again.) This gives you a clearer chicken broth (like consomme.)
2. However, I confess to usually being too lazy and skipping this step as chicken is "cleaner" than pork so produces less scum. (You can NOT skip the blanching when making pork stock.)

Making Stock

1. Either way, add the cups of water and (blanched/ not) chicken bones to a large pot then bring to a boil. Use enough water to cover the bones.
2. Add the aromatics and dried seafood, if using.

A. For clear stock

1. Once the pot comes to a boil, reduce to low heat. We want the pot only at a simmer, uncovered. Skim off any scum.
2. Allow to simmer for at least 4-5 hours, skimming every now and then, and topping up with water as necessary. (If you don't want it to be cloudy, you have to ensure it doesn't come to a boil.)
3. Fora super clear stock, sieve the stock through a cheesecloth lined strainer over a large bowl.

B. For milky stock

1. Follow the steps above but do not simmer the stock. Instead keep it at a constant boil over medium heat. You will need to add water more often if making creamy stock.
2. Once done, strain or fish out the chicken pieces and aromatics.

Storage

1. Once cooled, store in an airtight container in the fridge or freezer