Name: Chinese Chicken Stock
Ingredients: 2 kilos (4 lbs.) chicken legs and thighs; 2.5 liters (10 cups) water or homemade chicken stock; 2 onions – finely chopped; 4 spring onions – roughly chopped; 4 cloves garlic – finely chopped; 1 x 75mm (3 inch) piece of ginger – sliced into coins and smashed; 1 carrot – roughly chopped; 1 celery stick – roughly chopped; 1 tablespoon black peppercorns; 1 teaspoon Szechwan peppercorns; 2 star anise

Ingredients

2 kilos (4 lbs.) chicken legs and thighs
2.5 liters (10 cups) water or homemade chicken stock
2 onions – finely chopped
4 spring onions – roughly chopped
4 cloves garlic – finely chopped
1 x 75mm (3 inch) piece of ginger – sliced into coins and smashed
1 carrot – roughly chopped
1 celery stick – roughly chopped
1 tablespoon black peppercorns
1 teaspoon Szechwan peppercorns
2 star anise

Steps

If pressure cooking, place the ingredients in your pressure cooker and cook on high pressure for 30 minutes. If cooking on your stove, place all the ingredients in a large pot and simmer for 2 to 4 hours. The longer the better.
Strain through a fine sieve and use as required. The stock will keep for 3 days in the fridge and it can be frozen for up to six months.