Making Stock for Sweet & Sour Chicken

Video Transcript

Part of our cooking one, is going to require more stock, so we're going to make that, one more time but what I first want to do, is turn our large burner, up to about eight. I'm going to come and fill this up, only about a quarter of the way full, with hot water and what we're going to do, in here, is we're going to peel our carrot and cut it very thinly. We're going to put it in here and we're going to blanch it, we're going to really shock it. Alright, we'll come back to our front burner and we'll turn that back on, to eight. We'll measure out another cup, of water, and we'll add our vegetable bouillon cube. Now, I said, at the beginning, we're going to be using this twice. We're going to bring, this stock, up to more of a rolling boil because we only want about two thirds, of a cup, and then we're going to be adding our other seasonings, in there as well. Our cider vinegar an soy sauce and sugar. Alright, I'm taking the chickens, out and they are nice and coated but I'm going to flip them over, just to make sure that both sides of the chicken, have incorporated the sauce.

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