Homemade Chinese Chicken Stock


  Homemade Chinese Chicken Stock

Really traditional chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes. For busy parents, store-bought liquid chicken stock might be the easiest, just remember to read the ingredient list on the packet that it’s made of real ingredients and not flavourings.

Homemade Chinese Chicken Stock

If you’ve been following my postings, you’ll be aware that I’m a big fan of making food from scratch. I found that taking the time (actually not much time at all) to make the proper chinese chicken stock makes more sense in the long run. Besides, homemade chicken stock is quite simple and doesn’t take too much time than you expect. You can make lots of stock at once and then freeze the excess for use in soups and other recipes later.

Homemade Chinese Chicken Stock

All you need is to make use of some leftover chicken bones (or I usually buy chicken carcass) and vegetables. Put all ingredients in a large pot for several hours of slow cooking. I love my fat skimming ladle, skims off the impurities, scum & fat in a jiffy. If you don’t have the ladle, store the stock in the fridge overnight, the fat will float to the top and harden. Just skim off the fat with a spoon. The stock can also frozen into ice cubes, use whenever you need them.

Recipes to use with this Chinese Stock:
Fish Head Noodle (Yu Tau Mai)
Amaranth (Chinese Spinach) Soup
Wonton Soup
Hot & Sour Soup

Homemade Chinese Chicken Stock
Prep time
Cook time
Total time
traditional chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes
Recipe type: Made from Scratch
Cuisine: Chinese
Serves: 2 litres
  • 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.
You can freeze the chicken stock into an ice-cubes and store in a sealed plastic bag for up to 3 months.



  1. Hi there. Your recipe calls for 3.5 L of water. Is that in addition to the boiled water that is used to pour on the chicken at the beginning of the recipe? Thanks 🙂

  2. Making your own stock from scratch is totaly worth it. Try adding some pandanus leaves to the pot in the last hour or so. You won’t regret it!.

  3. Hi Shannon, do you have a recipe for traditional Chinese bone broth, made with red meat bones, please?

    • Are you referring to beef bones stock? I do not tried making beef stock for beef noodles. You can use this chicken stock recipe and substitute with beef bones. It depends on what you want to use the broth for? Taiwanese beef noodle soups will require spices. Sizhuan beef noodle just need basic beef broth

  4. This chicken stock is very simple like that one I make, but I’ve never thought of adding the ginger. Will definitely be giving that a try next time.
    mjskit recently posted..Green Chile Powder and How To Use ItMy Profile

  5. This great too. I usually make it with whatever ingredients that is available.

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