Asian Chicken stock
Ingredients:
1 kilo chicken bones
350 gr pork bones
1 onion, pealed and roughly cut
2 carrots roughly cut
4 leeks, sliced
25 gr ginger, sliced
4 leaves of Chinese cabbage, roughly cut
Chicken stock seasoning:
2 tsp salt
2 tsp sugar
a pinch of white pepper
1 tbsp dashi
Method:
In a big sauce pot, add the bones and cold water (enough to cover them). Turn the heat on and let them boil, as soon as the water starts boiling, reduce the heat to the minimum. Continue simmering for 2 hours. Add the vegetables and 1 liter
