Chinese cooking is not just about adding a pinch of MSG to everything it is also about adding a pint of stock to the soup and stir-fries. Thanks to Chopstix blog about bringing out yet another secret of Chinese cooking. Their stocks are clear and light yellow, made from humble chicken bones, ginger, garlic, onion and seasoning. Couples of Chinese stocks use chicken strips, pork and ham together for enhancing flavors and these chunks can be saved up for another stock, but it is always advisable to use bones as you will have all the juices at one boil.
The fresher the bones the tastier the broth and once the strips are used it is better not to save them up, as they do not taste good once their juices are drained while making the first stock.