Coarse stock from Adam Liaw's Asian Cookery School: A Step-by-Step Guide to All Your Favourite Recipes (page 32) by Adam Liaw

  • spring onions
  • garlic
  • fresh ginger
  • onions
  • chicken bones
  • daikon radishes
  • chicken skin
  • chicken meat

  • EYB Comments

    Requires cooking for 4 hours. Can substitute pork bones for chicken bones, pork skin for chicken skin, pork for chicken meat, and winter melon gourds or Chinese cabbage for daikon radishes. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 4 hours. Can substitute pork bones for chicken bones, pork skin for chicken skin, pork for chicken meat, and winter melon gourds or Chinese cabbage for daikon radishes. See recipe for variations.

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