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–+ servings

Homemade Chinese Chicken Stock

Azlin Bloor
A traditional recipe for homemade Chinese chicken stock with minimal flavouring, perfect for all Chinese and other East Asian recipes.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Basic Recipes, Ingredients
Cuisine Chinese, Nyonya
Servings 6 (makes about 1 litre)
Calories 247 kcal

Equipment

  • 1 large saucepan or stock pot
  • knife
  • chopping board
  • ladle
  • strainer
  • large bowl saucepan for finished stock

Ingredients
 
 

  • 1 kg chicken portions I used drumsticks
  • 2 litres water
  • 2.5 cm ginger
  • 1 small clove garlic
  • 4 spring onions

Instructions
 

  • Slice the ginger and the garlic width wise.
    1 small clove garlic, 2.5 cm ginger
  • Rinse the chicken and place in a large saucepan or stockpot. Pour in the water and add all the other ingredients in.
    1 kg chicken portions, 2 litres water, 4 spring onions
  • Bring to a boil and skim off any scum that floats in the first 2-3 minutes. Reduce the heat and simmer, uncovered, for 3 hours.
  • When done, strain, squashing down on the chicken and vegetables. Use or store as discussed.
    You can also simmer the stock for up to 6 hours for a thicker, more concentrated stock.

Notes

The recipe can be doubled, tripled or increased however much you like. Cooking time will remain the same.
The images in the recipe card shows a smaller portion being made.
This can also be made in an instant pot or pressure cooker.

Nutrition

Calories: 247kcalCarbohydrates: 1gProtein: 21gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 85mgSodium: 97mgPotassium: 240mgFiber: 0.2gSugar: 0.2gVitamin A: 238IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Keyword stock
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