Wednesday, September 14, 2016

Homemade Collagen Stock

Ingredients for making a pot of homemade collagen stock 胶原蛋白汤底
No salt or any seasoning added as I'm intending to use this basic collagen stock base for further usage in soup and noodle dishes. Bunch of spring onion and ginger slices are added to remove/reduce any gamy smell of the bones. Pearl barley is optional.  As it has whitening skin and lowering cholesterol effects, I've added a small amount to the stock base to increase its nutritious level. Wanna have firm and smooth complexion, try making this simple natural collagen stock and add it into your daily cooking! ^0^

  • 2 large pork bones, cracked
  • 2 sets whole chicken bones
  • 10 chicken feets
  • 50gm pork skin
  • 50gm spring onion
  • 2 large slices ginger
  • 1/4 pearl barley

  1. Rinse pork/chicken bones, chicken feets and pork skin thoroughly.
  2. Bring a large pot of water to boil. Add in all the bones and pork skin and boil for 5 mins. 
  3. Drain away water and rinse cleanly.
  4. In another clean large pot (I use a slow cooker), add in spring onion, ginger and barley. Add in the bones and pork skin. Fill the pot with 5 litres water (I used hot water to speed up the boiling process). For over the stove cooking, cover the pot and bring to boil and cook over medium heat for 1 hour. Reduce heat to the lowest, and simmer it for another 5-6 hours.
  5. Turn on slow cooker on high and cook for 3 hours. Reduce the heat to low and simmer for another 5 hours. Turn off heat.
  6. When the stock has cool down sufficiently, strain the mixture thorougly and discard the remnants.
  7. Divide the stock into individual containers and cool down before chilling overnight. (At this point the stock is ready to be used, but I prefer to chill it overnight, see steps below :))
  8. The next day when the stock has gelatinised, use a spoon and scrap off the layer of fats that have solidified on the surface.
  9. The gelatinised stock can now be used or freeze for later usage.

After 8 hours of simmering in slow cooker, 5 litres of water have reduced to about 2.6 liters! The clear stock (after straining) is packed into individual containers then chilled overnight in fridge.

After one night in fridge, the stock has gelatinised and fats layers solidified on the surface.

Scrap off the fats layer and discard it! This will give you a healthier and clean stock base for use now!

I will update this blog post on the usage of this natural homemade collagen stock. Stay tune! 

Sharks Fin Melon Soup using the collagen stock as base! yummilicous!

Seafood White Mee Hoon

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