Save to your scrapbook

    Chinese Chicken Stock

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chinese Chicken Stock

    This makes about 1.5 litres of excellent stock with a delicate meaty flavour. You can freeze the excess for future use.

    Makes: 1.5 litres


    • 1kg chicken pieces, such as legs, wings or thighs
    • 1kg lean pork spareribs
    • 30g fresh ginger, washed
    • 3 spring onions, trimmed
    • 4 litres water


    1. Put all the ingredients in a large pot, set over a high heat and bring up to the boil. Skim off any scum as soon as it appears, then after a minute or two, reduce the heat and simmer gently for 3-4 hours or until it has a good flavour. To ensure a clear stock, be careful not to let it boil vigorously after the initial skimming.
    2. Strain the stock through a fine sieve and transfer into clean containers. Once cool, cover and chill. Remove any fat from the top of the stock before use.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars