This homemade Chinese-style chicken stock is the backbone of authentic Asian cooking. Light, clean, and subtly aromatic, it's what gives your favorite Chinese soups and dishes that restaurant-quality depth of flavor.
Chicken stock is a common ingredient in most cuisines around the world. For Chinese cooking, however, it is best to use a good homemade Chinese-style chicken stock.
This recipe uses just 6 simple ingredients, but their combination is what sets it apart from other chicken stock recipes and makes it suitable for Chinese home cooking. It is intentionally light and mild to complement rather than overpower the rest of the flavors in your dish
Chinese Chicken Stock vs. Western Chicken Stock
All types of chicken stock are delicious in their own way but are quite different! Western-style chicken stock typically includes celery and parsnips or carrots, parsley and other herbs. Perfect for gravies and the classic Chicken Noodle Soup, but a little too heavy and herby for Chinese cooking.
Chinese-style chicken stock is a bit of a minimalist. The goal is a clean and clear stock that enhances rather than competes with the other flavors in the dish.
That being said, while homemade stock is best, store-bought chicken stock can work in a pinch in your Asian dishes. Look for a low-sodium variety with a simple list of ingredients.
Since most store-bought stocks tend to be a bit heavier, I recommend diluting it with some water (roughly 2 parts stock to 1 part water) to achieve that lighter, cleaner flavor more suitable for Chinese cooking.
What's the Difference Between Chicken Stock and Chicken Broth?
You'll see these terms used interchangeably, and I'll be the first to admit that I'm guilty of this! But technically speaking, there is a subtle difference between stock and broth.
Broth is made primarily from the meat and tends to be lighter and thinner.
Stock is made primarily from bones and is richer and fuller-bodied the longer it simmers.
The lines blur a little for me when I'm preparing this recipe. Sometimes I use a whole chicken and the result is closer to a broth. If I let it simmer longer, the bones start releasing more collagen, making it more stock-like. Lately, I've been using a whole chicken, then adding a chicken carcass and chicken feet, making it a true stock.
I guess that's why I use these terms interchangeably!
How to Make Chinese Chicken Stock
Before we get into the steps, let's talk about the chicken. The great thing about this recipe is that you can use pretty much any part of the chicken, depending on what's available and what fits your budget.
Whole chicken: The most popular option and what this recipe is based on. This is usually easy to find and as a bonus, you can save the cooked meat to use in other dishes.
Bone-in chicken pieces: Thighs, drumsticks, wings. These tend to be a bit more pricey than buying the whole chicken but sometimes you may find a good sale!
Chicken carcass: The most economical option. These are usually very inexpensive or even free! Just ask your butcher!
Chicken feet: Rich in collagen and gelatin. They give your stock that gorgeous, silky texture. I know they can look a bit intimidating if you've never cooked with them before, but they're a total game-changer if you're willing to give them a try! You can usually find them at Asian grocery stores and they're super budget-friendly!
Regardless of the type of chicken you choose, the process is simple and mostly hands-off. Here's how to make it!
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Place the chicken in a stockpot, then fill the pot with just enough cold water to cover the chicken.
Add 2 carrots (peeled, then cut into thirds or quarters), 1 large yellow onion (peeled), 3 scallion stalks, and 1 - 2 inches of ginger to the pot
Bring to a boil over high heat, then immediately reduce to a low simmer.
Simmer on low heat for 3 to 4 hours, partially uncovered.
From time to time as it simmers, use an ultra-fine mesh soup skimmer to scoop up the froth from the surface.
Allow the stock to cool slightly, then carefully remove the chicken and vegetables from the pot.
You may choose to save some meat from the chicken - cut or shred it and use it in fried rice, soups, etc. Discard the vegetables.
Pour the stock through a fine-mesh strainer and into jars, containers, or storage bags.
How to Store Chinese Chicken Stock
Chicken stock can keep in the fridge for about 1 week and in the freezer for about 6 months.
To store chicken stock in the freezer, you can pour the stock into ice cube trays, allow the stock to freeze, then put the frozen chicken stock cubes in a large Ziploc bag. This makes it very convenient for recipes that require just a little chicken stock.
Another great way to store chicken stock in the freezer is to use disposable breast milk storage bags. It is very easy to fill them. You can stand them upright and pour the liquid right into the bags. They also seal very well, and they are quite narrow so they won't take up much space in your freezer.
Best of all, they have the liquid measurement levels printed on the bags so you know exactly how much chicken stock you're storing in each bag. Some bags even have a write-on label so you can record the date you prepared the stock.
The best part about having homemade Chinese chicken stock on hand? The incredible dishes you can make with it! Here are some of my favorites:
- Rice Cooker Hainanese Chicken Rice
- Sizzling Rice Soup
- Bacon Wrapped Shrimp with Vegetables
- Egg Drop Soup
- Hot and Sour Soup
- Indonesian Chicken Soup (Soto Ayam)
- Wonton Soup
- Moo Goo Gai Pan
Frequently Asked Questions
You can use pretty much any part of the chicken! Using the whole chicken is the most popular option and you get a nice broth flavored by the meat. Chicken carcasses are the most economical, while bone-in pieces like thighs, drumsticks and wings work well too.
A bit of cloudiness is perfectly normal and could even be a good sign; it means your stock is rich in collagen and gelatin! But if your stock is very cloudy, it's likely that it may have simmered at too high a heat. The key is to reduce it to a low simmer after the initial boil, then skim the froth regularly.
I personally don't add salt to my stock. I prefer to season as I cook with it so I have full control of the saltiness of the final dish.
Yes! For the Instant Pot, cook on high pressure for 45 minutes, then allow the pressure to release naturally. It's a great option when you're short on time!
For a slow cooker, cook on low for 8 to 10 hours.
Homemade Chinese Chicken Stock
Ingredients
- 1 whole chicken or chicken carcass, bone-in pieces, or chicken feet
- 12 - 15 cups cold water
- 2 carrots peeled, cut into thirds or quarters
- 1 onion peeled and cut in half
- 3 stalks scallions
- 1 - 2 inches ginger peeled
Instructions
- Place the whole chicken in a stockpot, then fill the pot with just enough cold water to cover.
- Add the carrots, onion, scallions and ginger to the pot.
- Simmer on low heat for 3 to 4 hours, partially uncovered, skimming the froth from the surface from time to time.
- Allow to cool slightly, then carefully remove the chicken and vegetables from the pot. Discard the vegetables. You may choose to save some meat from the chicken to use in fried rice, soups, etc.
- Pour the stock through a fine mesh strainer and into jars, containers or storage bags.
Notes
- Chicken stock can keep in the fridge for about 1 week and in the freezer for about 6 months.
- To freeze in small portions, pour the stock into ice cube trays, freeze, then transfer the frozen cubes into a large Ziploc bag. Perfect for recipes that only require a small amount of stock!
- Another great freezer option is to use disposable breast milk storage bags. They're easy to fill, seal well, take up minimal freezer space, and have measurement markings printed on the bag so you always know exactly how much stock you have.
- I recommend not adding salt to the stock. Season each dish individually, so you have full control over the saltiness of your final dish.
Audrey says
Hi! 2 questions:
1) Why did you not cut up the whole chicken into smaller parts?
2) Some would boil the chicken first to remove the impurities…. Why did you skip this step?
Thanks!
Char says
Hi Audrey! You could certainly cut the chicken into smaller parts if you prefer, but I've found it more convenient to use the whole chicken so I can remove it in one piece once the stock is done.
I would boil the chicken first only if I want the soup to be very very clear. Otherwise, if the soup can be opaque, I will just use a soup skimmer to skim the impurities.
I hope that helps!
Anna says
@Audrey, if you simmer the stock there is no need to cook the chicken first and it will still be clear. But you cannot let it fully boil, just simmer. It takes longer but is more flavoureful than cooking the chicken first while achieving a clear stock.
Niki says
I couldn't print the recipe/print wouldn't work.
I would put chicken in a basket to remove. Thank you for this site.
Char says
Hi Niki, Thanks for letting me know! I'm sorry you were not able to print this recipe. I'll look that. Thanks also for the tip about putting the chicken in a basket!