Kway Teow is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
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To make homemade chicken stock, prepare 4 chicken carcasses and 1/2 dozen of chicken feet. Blanched chicken carcasses and chicken feet in boiling water to remove blood. Remove, rinsed and set aside. Boil about 2 liters of water in another pot. Prepare 3 stalks of spring onion, a thumb-size ginger (rinse and smashed) and 6 cloves of garlic (rinse and smashed). Placed into pot and add blanched chicken carcasses and chicken feet. Bring to a rolling boil for 10 mins and later to a gentle simmer. Simmer for an hour and remove to transfer to a thermal pot. You can simmer for a few hours if you don’t own a thermal pot.Ingredients
Instructions
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Recipe video
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