Make your own homemade Chinese chicken stock and your Chinese dishes will be so much better!
These days, many people cheat and use stock cubes when chicken stock is called for in a recipe. The thing is, it is so easy to prepare a good Chinese chicken stock so why not make your own.
This stock can be used in any Chinese recipe that calls for it. Below I give advice on how to make Chinese chicken stock to perfection.
How do you prepare Chinese chicken stock?
This chicken stock is prepared in the same way you make any chicken stock. It’s a matter of placing all the ingredients in a pot and letting them simmer low and slow. It is a bit time consuming but your stove does most of the work.
You can get on doing other things and then come back to it when it’s ready.
How long does it take to make a good Chinese chicken stock?
There are two answers to this. Let me explain.
Simmering your stock
If you have a pressure cooker, you could prepare a tasty stock in about 30 minutes. I promise… your quick chicken stock will be so much better than anything you can purchase.
If cooking in a pot on your stove, Chinese chicken stock needs to simmer on a low heat for 2 to 4 hours. You will get a much deeper flavour doing so.
The four hour cook is not the best option though! You need to try double Chinese chicken stock!
What is double chicken stock?
Remember that at most good Chinese restaurants, they will have a chicken stock on the stove, slowly simmering all day long. Double stock is my answer to that. It makes it easy for busy people to have the best stock on hand when they need it.
Double Chinese chicken stock is exactly as it sounds. Prepare the stock and when it’s ready, freeze it for later or go straight to preparing your double stock.
Prepare the stock recipe again but use your previously made stock instead of water. You will be amazed at how good it is.
How long can you freeze stock?
Having homemade chicken stock on hand is great! You can prepare so many Chinese recipes, quickly and easily with it.
Once you have made a single or double chicken stock, you can freeze it for up to 6 months with little loss of flavour.
Do you need to stick exactly to this recipe?
No! This is how I prepare my stock. If you have trouble finding any of the ingredients, you could leave them out. You might also like to experiment with other ingredients.
The most important thing is that you simmer the chicken and bones for a good long time. The aromatics you use will only make it better.
Step by step photographs
- 2 kilos (4 lbs.) chicken legs and thighs
- 2.5 liters (10 cups) water or homemade chicken stock
- 2 onions – finely chopped
- 4 spring onions – roughly chopped
- 4 cloves garlic – finely chopped
- 1 x 75mm (3 inch ) piece of ginger – sliced into coins and smashed
- 1 carrot – roughly chopped
- 1 celery stick – roughly chopped
- 1 tablespoon black peppercorns
- 1 teaspoon Szechwan peppercorns
- 2 star anise
- If pressure cooking, place the ingredients in your pressure cooker and cook on high pressure for 30 minutes. If cooking on your stove, place all the ingredients in a large pot and simmer for 2 to 4 hours. The longer the better.
- Strain through a fine sieve and use as required. The stock will keep for 3 days in the fridge and it can be frozen for up to six months.
Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 81mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 5g