clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Chinese Chicken Stock

Homemade Chinese Chicken Stock

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Shannon Lim, adapted from Simple Chinese Cooking by Kylie Kwong
  • Total Time: 3 hours 5 mins
  • Yield: 2 litres 1x


Really traditional Chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes.


  • 1.5 kg chicken carcass – trim off excess fat & cut half pieces
  • 2 inch Ginger – thickly sliced
  • 10 Garlic Cloves
  • 1 Red Onion
  • 1 medium Carrot
  • 3.5liter Water


  1. Bring water to a boil in a 5 liter pot. Place chicken carcass in a big bowl and pour some boiling water over the bones to blanch off the impurities and scum.
  2. Drain the bones and place them with the remaining ingredients into pot and bring to boil on high heat.
  3. Reduce heat to a gentle simmer for 3 hours. Skim off the impurities and fat with a ladle.
  4. Pour the stock over a fine sieve into a big bowl. Don’t press the vegetables or the soup won’t be clear.
  5. Cool down and store in refrigerator for up to a week or in freezer for 2–3 months.
  • Prep Time: 5 mins
  • Cook Time: 3 hours
  • Category: Side
Scroll To Top