A good chicken stock is the basis for most  sauces and soups in Chinese cooking, including Chinese corn and chicken soup.  At Wickedfood Cooking School,  we save all the offcuts from chicken carcasses that we use, in the freezer, and then once a month make a large quantity of stock which we then freeze in 500ml quantities.  It is important to boil the stock for a long time at very low heat, barely simmering.

±500g chicken carcasses/bones and/or necks

±500g pork spare ribs or meat bones

4 spring onions, each tied in a knot

12 slices ginger, crushed with a cleaver

4L water

¹/3 cup (80ml) rice wine

2t salt

1. Remove any excess fat from the bones and discard. Chop bones into large pieces.
2. Place bones into a stock pot with spring onions, ginger and water and bring to the boil. Reduce the heat to a mere simmer and cook for 3-4 hours. Skim to remove any impurities.
3. Strain through a fine strainer and discard the solids. Leave in the fridge overnight and then skim any remaining fat from the surface.
4. Return the stock to a pot add the rice wine and salt to taste. Bring to the boil and simmer for 5 minutes.
5. Store in the fridge for up to 3 days or freeze in small portions.

Makes ± 3L.

Q: Recipe for best Chinese corn soup please.

A: Cantonese chicken and corn soup is one of the most popular soups throughout China, and also very popular and Wickedfood Cooking School in our Chinese cooking class. We use tinned creamed corn, and for a smooth texture, whizz it in a food processor for a couple of seconds. For flavour it is very important to use home made chicken stock. Traditionally only egg whites are used for this dish, but the whole egg can also be used.

250g chicken breast fillet, minced or coarsely chopped

²/3 cup Shaoxing rice wine

400g tinned creamed sweet corn

1,5L chicken stock

1t salt

2T cornflour, dissolved in a ¹/4 cup of water

2 eggs (or whites, see introduction), lightly beaten with 2T water

2t roasted sesame oil

1. Place the chicken in a bowl together with 3T of the rice wine and combine. Set aside.
2. Place any remaining wine, sweet corn, chicken stock and salt in a large pot and bring to the boil, stirring continuously.
3. Once it comes to a boil, reduce to simmer, add the chicken and stir to separate the meat. Simmer for 5 minutes.
4. Add the dissolved cornflour, in a thin stream, stirring continuously, and simmer until thickened slightly.
5. Remove from heat and pour the egg in, in a thin stream to create long strands, mixing as you pour.
6. Stir in the sesame oil. Check the seasoning and serve immediately.

Serves 6