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Home » Soups

Basic Chinese Chicken Stock

Published: Sep 29, 2018 · Modified: Sep 19, 2023 by Char · This post may contain affiliate links. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details · 8 Comments

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A good chicken stock sets the foundation for great soups but can add so much flavor to other dishes as well. This Basic Chinese Chicken Stock provides just the right authentic flavor for Chinese soups and dishes. 

Basic Chinese Chicken Stock in jars

Chicken stock is a common ingredient in most types of cuisines all around the world. For Chinese cooking, it is best to use a good Chinese Chicken Stock as it provides the authentic Chinese flavors.

Western chicken stock often includes celery and parsnips, parsley and other herbs. While delicious in Western recipes, it is not a good match for Chinese cooking.

This Basic Chinese Chicken Stock contains only 6 ingredients (including the chicken and the water!), but the combination of these ingredients is what sets it apart from other types of chicken stock recipes, and makes it suitable for Chinese cooking. It is intentionally light and mild to complement rather than overpower the rest of the flavors in the dish.

How to Make Chinese Chicken Stock

One whole chicken is used as opposed to just chicken parts/bones. Place the whole chicken in a stockpot, then fill the pot with just enough water to cover the chicken.

water in stockpot for chicken stock

Add:

2 carrots (peeled, cut into thirds or quarters)

1 large yellow onion (peeled)

3 stalks of scallions

1 - 2 inches ginger (peeled)

ingredients for chinese chicken stock

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Simmer on low heat for 3 to 4 hours.

From time to time as it simmers, use an ultra-fine mesh soup skimmer to scoop up the froth from the surface.

skimming froth for chicken chicken stock

Carefully remove the chicken, carrots, onion, scallions and ginger from the pot.

By the time the stock is ready, the chicken (especially the white meat) is not going to be left with much flavor or moisture so most of it should be discarded.

You may choose to save some dark meat from the chicken - cut or shred it and use it in fried rice, soups, etc. The vegetables should be discarded.

Pour the stock through a fine-mesh strainer and into jars, containers, or storage bags.

pouring chinese chicken stock through strainer

Chicken stock can keep in the fridge for about 1 week and for about 6 months in the freezer.

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 write down the date that you prepared the stock.

Here are a few recipes that you can make with this chicken stock:

  • Rice Cooker Hainanese Chicken Rice
  • Sizzling Rice Soup
  • Bacon Wrapped Shrimp with Vegetables
  • Egg Drop Soup
chinese chicken stock

Basic Chinese Chicken Stock

Char Ferrara
A good chicken stock sets the foundation for great soups but can add so much flavor to other dishes as well. This Basic Chinese Chicken Stock provides just the right authentic flavor for Chinese soups and dishes. 
4.43 from 7 votes
Print Recipe Pin for later
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Cuisine Asian
Servings 10 cups (approx)

Ingredients
 
 

  • 1 whole chicken
  • 12 - 15 cups water
  • 2 carrots peeled, cut into thirds or quarters
  • 1 onion peeled and cut in half
  • 3 stalks scallions
  • 1 - 2 inches ginger peeled
US Customary - Metric

Instructions
 

  • Place the whole chicken in a stockpot, then fill the pot with just enough water to cover the chicken.
  • Add the carrots, onion, scallions and ginger to the pot.
  • Simmer over low heat for 3 to 4 hours, skimming the froth from the surface from time to time. 
  • Allow to cool slightly, then remove the chicken and vegetables from the pot. 
  • Pour 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 for about 6 months in the freezer.

Nutrition

Calories: 174kcalCarbohydrates: 2gProtein: 14gSaturated Fat: 3gCholesterol: 57mgSodium: 62mgSugar: 1g
Keyword chicken stock, soup
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Comments

  1. Audrey says

    July 17, 2020 at 12:47 am

    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!

    Reply
    • Char says

      July 17, 2020 at 1:05 am

      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!

      Reply
    • Anna says

      February 11, 2021 at 4:48 am

      @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.

      Reply
  2. Niki says

    August 22, 2021 at 1:31 pm

    I couldn't print the recipe/print wouldn't work.
    I would put chicken in a basket to remove. Thank you for this site.

    Reply
    • Char says

      August 22, 2021 at 8:56 pm

      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!

      Reply

Trackbacks

  1. Restaurant Style Egg Drop Soup - Wok & Skillet says:
    October 5, 2018 at 9:07 am

    […] a large pot, bring 6 cups of Chinese Chicken Stock or regular store-bought chicken stock or broth to a boil over medium-high […]

    Reply
  2. Restaurant Style Hot and Sour Soup - Wok & Skillet says:
    March 6, 2019 at 3:01 am

    […] 6 cups of chicken stock to boil over in a large pot over medium-high heat. I recommend using Chinese Chicken Stock for this recipe if you are able to prepare it ahead of time, but you can also use any store-bought […]

    Reply
  3. Stir-Fried Ginger Sesame Chicken with Bok Choy - Wok & Skillet says:
    May 1, 2020 at 11:50 pm

    […] the stir-fry sauce, combine 3 tablespoons of chicken stock or water, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon rice vinegar or apple […]

    Reply
4.43 from 7 votes (7 ratings without comment)

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charmaine ferrara

HI! I’M CHAR

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

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