Kuah Siap – Chicken Stock

HOW TO MAKE BALINESE CHICKEN STOCK

KUAH SIAP Recipe

Traditional Balinese Chicken Stock

Kuah Siap is a flavorful chicken stock that forms the base for many Balinese dishes. This aromatic stock is slowly simmered with spices and herbs, making it a fundamental ingredient in Balinese cooking.

INGREDIENTS:

5 kg chicken bones, chopped into 2.5 cm (1 in) pieces
1½ cups chicken spice paste
1 stalk lemongrass, lightly bruised
3 fragrant lime leaves
2 salam leaves
1 tbsp crushed coriander seeds
1 tsp coarsely crushed black peppercorns
2 large red chilies, whole
1 tsp salt

PREPARATION:

1. Rinse the bones until the water runs clear. Place in a large saucepan with cold water to cover and bring to a boil over high heat. Drain and discard the water, then rinse the bones under running water.
2. Return the bones to the stockpot, cover with fresh water, and bring back to a boil. Reduce the heat and skim off any scum that rises to the surface with a ladle.
3. Add all remaining ingredients and let the stock simmer gently for 4–5 hours, skimming off scum as it accumulates. Avoid covering the stockpot while cooking to keep the stock clear.
4. Once done, strain the stock, cool, and store in small containers in the freezer for easy use.

Alternative Stock Variations:

This method can be used to make beef, duck, or pork stock. Simply adjust the cooking time—reduce to 2 hours for pork stock. This recipe yields approximately 3 liters of stock.

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