After you’ve enjoyed the Slow-Cooked Chinese Five Spice Chicken with Cashews & Shiitake Mushrooms, you’re all set to make chicken stock, as well as Chinese Chicken Noodle Soup for dinner the next day.
After dinner, transfer all the leftover veggies, cashews, mushrooms, and sauce into one container, and all the meat you can remove from the chicken into another container.
Place the chicken bones back into the slow cooker, and toss in onion, carrot, celery, coriander seeds, and a bay leaf. Fill it up with water (about 3/4 full). Cook on low overnight to create a flavorful stock by morning.
You’ll have enough homemade chicken stock for a few meals, so just keep a portion out for dinner to use in the Chinese Chicken Noodle Soup.