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

that stock is clearer than my future

The accomplishments of this guy is impressive. I mean he's a lawyer...may not be practising anymore but that's one of his qualified professions. How many cooks/chefs out there are/became hugely successful in their alternative profession as a result of a cooking competition not many I guess. And I am talking about recognition, commercial, and international success.

I love your videos Adam, you have a great personality which makes it very engaging. Keep it up

Dude you are so genuine and honest love watching this series

You imitating a chicken pecking made me grin :-)

what has always amazed me about chinese cooking is how some of the dishes pack so much damn flavor even sometimes without being overly seasoned or robust in color (of course chinese cooking is often still be super flavorful and has dark sauces). The best simple vegetable dishes I've eaten had a clear sauce, which I realize might have been a result of reducing a splash of this stock after being stir fried. I've also heard some higher end restaurants strain the juice out of the aromatics or simply reserve seasoned oil when cooking a dish, which leads to a milder flavor with a more pristine presentation.

this channel needs more credit! way the go MC Adam =)

This is actually amazing! And importantly, not daunting for beginners 😆

Oh my God--that Asian grocery you walked through. Hallucinogenically wonderful.

Hi Adam. Love the video & will be doing it your way from now on.. I feel this is the best way to keep it versatile. Pls do recommend a good stock pot & what to look for to buy a good one. Will be so helpful. Thanks🙏

Great show Adam:::))) Cheer's mate from Australia

Love your tall pot - great video, did not know about using only chicken and water - thx for all the info you shared - would love a 'chicken feet' stock instructions and benefits - cheers from Canada

Thank you!

Great, i keep my wing tips after cutting up my chicken wings in the freezer, now i'm going to make this now for my combo chow mien tonight. cheers nsw central coast

I should do this. 😍 As a fellow Asian, we do tend to put everything in the stock.

Wow this is hands down the best video on Asian stocks....I’ve been trying so hard to learn and this is “Clear” haha and simple I sincerely thank you.

I like ur style of making vids

woww this kitchen

hi adam, do you have any recommendations for a good stock pot?

After the first boil. Do you pour out all of the water or only the foam? It seems as if you poured out a portion and then added some.