Recipes David Chang's Freeze-Dried Chicken Stock Be the first to rate & review! "If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. "You can produce a very rich broth with freeze-dried chicken and mushrooms. It's like making your own bouillon cube." More David Chang Recipes By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 55 mins Yield: Makes 2 1/2 quarts Ingredients 5 quarts water 1 large onion, chopped 1 fennel bulb, chopped 4 scallions, chopped 4 peeled garlic cloves, smashed 1 tablespoon coriander seeds 2 ounces dried kombu 2 chicken drumsticks 2 chicken thighs 4 cups (4 ounces) dried shiitake mushrooms 4 ounces freeze-dried chicken (see Note) Directions In a large pot, combine the water, onion, fennel, scallions, garlic and coriander and bring to a boil. Cover and simmer over low heat for 10 minutes. Strain the broth and return it to the pot. Add the kombu. Cook over very low heat (140°) for 10 minutes. Discard the kombu. Transfer the broth to a pressure cooker. Add the drumsticks, thighs, shiitake mushrooms and freeze-dried chicken. Close and seal the pressure cooker and bring it to full pressure according to the manufacturer's instructions. Cook for 25 minutes. Strain and let cool. Make Ahead The stock can be refrigerated for up to 3 days or frozen for up to 1 month. Notes Freeze-dried chicken is available online at campmor.com. Rate it Print