I use corn stalks for this recipe. When I cook corn on the cob, I will usually slice all the kernels off with a knife and then save the cobs in the freezer in a large ziplock bag. Once I get a full back of cobs, I will whip up this stock.
Obviously, if you just eat your corn right off the cob by biting in, don't use the cobs for this stock.
Ingredients
1 large yellow onion, quartered (Skin on is okay)
5-8 garlic cloves (Skin on is okay)
1 or 2 Carrots, roughly cut
Ginger, 1 inch piece roughly cut
Roasted Sichuan peppercorns 1 tablespoon
Dried Mikan Peel, a few large pieces
Star Anise, 2 or 3
Dried onion skin
1 large ziplock bag worth of corn cobs, corn removed with a knife (either fresh or frozen)
Add some vegetable oil to a large stock pot and heat. Add the quartered onion and stir fry for 5 minutes, until the onion browns and the skin starts to peel off. Add the garlic cloves and continue to stirfry.
Add the carrots, ginger, roasted Sichuan peppercorns, dried mikan peels and star anise. Stirfry the spices with the onion and garlic for a few minutes.Add the dry onion skin and stirfry for a few more minutes.
Add the corn cobs.Add water to the pot and bring the mixture to a boil. You want to add enough water so that the corn cobs will be completely submerged in water, with only about 1/2 inch of water above then.
Bring the mixture to a boil and reduce heat to low.
Simmer on low heat for 1-1.5 hours.Remove from heat and strain with a colander.
Use stock immediately as a substitute for chicken stock or freeze in ice cube trays.
No comments:
Post a Comment