Chinese Chicken Stock
Chinese Chicken Stock is essential for making many authentic Chinese dishes at home. This recipe is easy to make and takes a few hours, but it's well worth the time investment.
Ingredients
Instructions
- In a large stockpot, combine all the ingredients. Bring them to a boil over high heat, then immediately reduce the heat to medium-low. I usually leave to do other things, and then every 15 minutes, I'll come back to skim off the scum that has risen to the surface. Allow the mixture to simmer for 1 hour.
- After one hour, use a pair of tongs to break apart the chicken meat into smaller pieces. This will allow more of the flavor to be extracted. Simmer for another 3-7 hours. I usually go for a total of 4 hours of simmering, but you can go up to 8 hours.
- Let it cool completely, then strain it into plastic bags or storage containers. Keep it in the refrigerator for up to 5 days, or freeze it for later. See notes for my freezer method to save space.
Notes
Storage: If you want to save refrigerator space, I highly recommend using my freezer method. Continue boiling the stock until it's reduced in volume to about 10%. Let it cool slightly, then pour it into ice cube trays and freeze until solid. Transfer the ice cubes to a freezer-safe bag, and you can store it for up to 6 months. Each cube is about 1 cup of stock.
Nutrition
Calories: 1119kcalCarbohydrates: 4gProtein: 85gFat: 83gSaturated Fat: 23gPolyunsaturated Fat: 17gMonounsaturated Fat: 34gTrans Fat: 0.3gCholesterol: 481mgSodium: 581mgPotassium: 1141mgFiber: 1gSugar: 1gVitamin A: 715IUVitamin C: 6mgCalcium: 150mgIron: 4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!