Homemade stock powder
Persons
500
Ingredients
- Ingredient A -
- 400g bacon
- 8 to 9 garlic cloves
- 130g boneless breast chicken - cut into bite-sizes
- 5 brown mushroom (about 100g) - cut into small pieces
- 1 carrot - cut into small pieces
- 100g celery - cut into small pieces
- 1/2 onion (about 120g) - cut into small pieces
- 20g konbu - optional - cut into small pieces
- Ingredient B -
- 1 tbsp plain flour / cake flour ( T45 )
- 1 tsp brown sugar
- 3 tsp kosher salt
- 1 tbsp sesame oil
Instructions
- 1. In a frying-pan, heat 1 tbsp vegetable oil and fry all the ingredient A until wilted.
- 2. Add the ingredient B to season. Let it cool to room temperature.
- 3. Transfer the mixture and sesame oil to a food processor and process until smooth. Spread the mixture on a baking tray lined with parchment paper. Bake at 105 to 110 C degrees until it's dry and crispy (about 3 hours). Stir from time to time.
- 4. Let it cool to room temperature, transfer into a food processor and pulse until it becomes fine crumbs.
- Store the stock powder in an airtight glass jar in the fridge.
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