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Gai Sheung Tong
basic chicken stock

2000 gr chicken bones
2000ml water
10 black peppercorns
1 onion
5 cm jahe
1 tsp salt
4 sprigs of coriander
2 small sprigs of celery

Grate the jahe and cut the onion, coriander and celery into pieces. Heat the water in a pan with all the ingredients and bring to a boil. Then simmer on low heat and covered for another 60 minutes. Scoop off the scum first and then strain the broth. Let it cool and then skim off the fat.
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