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.
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.
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
- 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
- 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.
- Drain the bones and place them with the remaining ingredients into pot and bring to boil on high heat.
- Reduce heat to a gentle simmer for 3 hours. Skim off the impurities and fat with a ladle.
- Pour the stock over a fine sieve into a big bowl. Don’t press the vegetables or the soup won’t be clear.
- Cool down and store in refrigerator for up to a week or in freezer for 2–3 months.
Comments
10 responses to “Homemade Chinese Chicken Stock”
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 🙂
Hi. The boiled water is to pour over the chicken carcass to remove the scum. The 3.5L water is to cooked together with all the ingredients.
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!.
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
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.
Ginger gives a nice flavour & it’s also a common ingredient to chinese soups. If you like chinese food, you will like the ginger addition
This great too. I usually make it with whatever ingredients that is available.
Hi Ivy, thanks for visiting. I’ve only tried 2 types of chicken stock recipe. do you mind to share yours too?
Hi Shannon, unfortunately I only blogged 1 post on this. Most of the time, I made do with whatever that is available esp almost ‘expired’ ingredients and with all the accumulated mushroom stems. I would only use chicken carcass if the ingredients used are too little. I prefer vegetarian stock. http://simplybeautifulhealthyliving.blogspot.com/2012/09/vegetable-stock.html#axzz2YBecwI2T