Ingredients
| Half chicken (bone-in and skin on) | 700 g |
| Chicken feet | 12 pcs. |
| Spare ribs | 600 g |
| Yunnan ham (Cut into four pieces) | 100 g |
| Water | 4 liter |
| Chopped celery | 50 g |
| Ginger slices | 2 pcs. |
Method
1. Cut the chicken into large pieces, trimming off any excess fat.
2. Place all ingredients, 4litre water into pressure cooker. Close the cooker (set in high pressure) bring to the boil.
Then reduce the heat and simmer the stock for 35 minutes.
3. Strain the simmered stock through a muslin-lined sieve into a clean pot from the heat and allowing the stock to cool.
4. Keep stock refrigerated and try to use within 3 days. Stock can also be frozen for future use but must consume within one and half months.
1. Cut the chicken into large pieces, trimming off any excess fat.
2. Place all ingredients, 4litre water into pressure cooker. Close the cooker (set in high pressure) bring to the boil.
Then reduce the heat and simmer the stock for 35 minutes.
3. Strain the simmered stock through a muslin-lined sieve into a clean pot from the heat and allowing the stock to cool.
4. Keep stock refrigerated and try to use within 3 days. Stock can also be frozen for future use but must consume within one and half months.