Chinese-Style Chicken Stock-Basic Recipe

Pat Duran


Just the basics. Very good. Recipe from Mr Lee, when I took a class in Chinese cooking at college culinary institute.

pinch tips: How to Debone a Chicken



about 6 cups


25 Min


2 Hr 45 Min


Stove Top


8 c
water more or less as needed for pan
2 lb
chicken necks and backs
1 stalk(s)
celery, cut into 1/2 inch lengths
1 small
carrots, peeled and cut into 1/2 inch lengths
yellow onion, peeled, cut in 1/2
leek, including tender green tops, carefully washed and sliced
green onions, including tender green tops, cut into 2 inch lengths
2 slice
fresh ginger, each 1/8 inch thick, peeled
1 Tbsp
rice wine vinegar
salt and pepper

Directions Step-By-Step

Combine the chicken pieces,and all remaining ingredients in a 4 quart kettle. Add enough cold water to fill the kettle 3/4 full. Place over medium heat, uncovered, and bring slowly to a boil.
Skim off any scum that forms on the surface. Reduce the heat to its lowest setting and simmer, uncovered, for 2 1/2 hours. Skim the scum off the surface as needed.
Strain through a sieve or colander lined with cheesecloth into a storage container. Taste and adjust the seasonings. Use immediately, or let cool, then cover and refrigerate.
Using a large spoon, lift of the fat that solidifies on the surface and discard, If not using the stock immediately, pour into 1 or more containers, cover tightly and refrigerate for up to 3 days.
The stock can also be frozen in small containers for up ti 2 months, and ten reboiled before using.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Chinese