Makes about 6 cups (1.5L)


Ingredients:

1 tbsp vegetable oil
2 cloves garlic, chopped
4 slices fresh ginger, bruised
3 onions, chopped
2kg fish bones
8 cup (2L) water


Method:

• Heat oil in large saucepan over medium-high heat. Add garlic, ginger and onions and cook until softened, 2-3 minutes. Do not allow to brown.
• Add fish bones and water. Bring to boil, reduce heat to low and simmer, uncovered, for 1½ hours. Skim surface of stock during cooking to remove any foam and discard.
• Remove from heat and strain through sieve lined with cheesecloth. Cover and refrigerate until cool, then remove fat from top of stock. Transfer to airtight containers and refrigerate for up to 2 days or freeze for up to 1 month.

Makes about 6 cups (1.5L)


Ingredients:

1kg chicken parts
8 cup (2L) water
1 cup (250ml) rice wine
4 slices fresh ginger, bruised


Method:

• Place chicken, water, rice wine and ginger in large saucepan. Bring to boil. Reduce heat to low and simmer, uncovered, for 1½ hours. Skim surface of stock during cooking to remove any foam and discard.
• Remove from heat and strain stock through sieve lined with cheesecloth. Cover and refrigerate until cool, then remove fat from top of stock.
• Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. Or freeze in ice cube trays, then place in freezer bags.