First time posting here, I really need help in making some great chicken stock! I want to make some really good asian chicken stock, maybe chinese. What's the difference between chinese chicken stock and regular all-american stock? I can taste the difference but I'm not sure what goes in the actual recipes. I think chinese stock uses ginger, green onion and white pepper vs carrots, celery and turnip for the american version? What would make my chicken stock tasty?
I want to use the stock for noodle soups, as a side of soup with my meals or just to make some really great wonton soup.