- Chicken / Pork Stock
Note: Hengboi consume 1/4 cup of rice for lunch and dinner combined. This recipe yield broth to cook 4 servings x 1/4 rice (4 days worth of meals)
Ingredients:
- 4-6 chicken breast bones / boneless chicken thigh
- or / and 500g Pork Soft Bone
- Chicken feet (collagen)
- 2 carrots roughly chopped
- 2 onions roughly chopped
- 2 celery roughly chopped
- 2 corn
- Ginger
Instructions:
- Blanch chicken bones and chicken feets in a pot of boiling water. Rinse under running water thereafter.
- Blanch pork bones in a pot of boiling water twice, for about 30 minutes. Give pork bones a good scrub to remove all residues.
- Combine ingredients in a large pot (at least 5L) and fill water till it cover ingredients by an inch of water (~ 8 cups of water)
- Bring to a boil over high heat and then reduce heat to a gentle simmer for 2-3 hours (30 minutes if using thermal cooker), skimming fat off of surface every so often.
- If transferring to thermal cooker, bring to full boil again so that the trapped heat will be high to continue cooking
- Strain or use a soup bag
- For baby: Fill ice cube tray or baby storage tray and freeze immediately (~ 3 months) or keep in fridge for up to 4 days
- Collagen in bone will be cooled down to gel which will dissolves once reheat. You can control sodium content for home made stock
2. Ikan Bilis Soup Base
Ingredients
- 1/4 cup of ikan bilis
- 3 pieces of dried scallop
Instructions:
- Soak ikan bilis and dried scallop for 30 minutes
- Fry Ikan Bilis and scallop
- Combine ingredient in soup bag (optional). Bring to a boil over high heat and then reduce heat to a gentle simmer for 30 minutes
- Strain