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.


★★★★★ 1 vote

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
  • 1
    yellow onion, peeled, cut in 1/2
  • 1
    leek, including tender green tops, carefully washed and sliced
  • 2
    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

How to Make Chinese-Style Chicken Stock-Basic Recipe


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Chinese-Style Chicken Stock-Basic Recipe

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

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