I love homemade chicken stock, the warmth that the bubbling pot exudes, the gingery fragrance that fills the kitchen, and the golden brew that emerges. But frankly, I don’t always have time to make it and there's none in the fridge and freezer. In such times of chicken stock need, I reach for a can and doctor it up.
Please don’t be fooled into thinking that it’s okay to substitute western chicken stock for what’s used in Asian cooking. The additions of celery, carrot, parsley and other herbs create a ‘flavor profile’ that’s suitable for risotto, paella, and chicken noodle soup but not for wonton noodle soup or chicken and cellophane noodle soup. Before using canned chicken broth for Vietnamese food, I tweak it to give it an Asian flavor. In a pinch, here is how to mimic homemade stock closely.