How To Make Crystal-Clear Chinese Chicken Stock | Asian Basics | 2-Ingredient Recipe

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One big mistake people make with stocks is to add too many flavours to them. A stock should be the base of taste, not the defining flavour of a final dish. If you add ginger and coriander to a stock, then you can't use it in a dish unless you want that dish to have a ginger and coriander flavour too. Keep your stock simple and versatile, and then add additional flavours when you're making a final dish. Here's how to make a simple Asian chicken stock. I swear it's easier than you think.