This article will show you how to make the basic Chinese chicken stock.

But is it alright to get the store-bought chicken stock for cooking Chinese dishes?

Sure. However, most store-bought are made primarily from Western stocks.

It is simmered with the mirepoix (onion, celery, and carrot) and with spices such as thyme, bay leaves, and parsley stems.

Western chicken stock has a great flavor, but somehow, it missed the requirement to produce authentic Chinese taste. You see, not many Chinese dishes are seasoned with thyme and parley.

So, what is missing out are ingredients like fresh ginger and spring onion, which are universal in most Chinese cuisine.

This chicken stock might be hard to purchase, even in Asia. That is why I prefer to make it ourselves. We use the chicken stock for cooking most of the restaurant’s Chinese cuisine.

So, without further delay, let’s get into the details right now.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

1. Chinese chicken stock for Chinese cooking

We use chicken carcasses to make chicken stock in restaurants because it is cheaper than whole chicken or chicken meat. You can use whole chicken, chicken breasts, or other chicken pieces to make the stock at home, but chicken bones are necessary to provide the best flavor.

The basic homemade chicken stock only needs a few ingredients: chicken, green onions (spring onions), fresh ginger, and water. 

This simple chicken stock is the foundation of different Chinese dishes. For example, most Chinese noodle soups and Chinese soups require a stock as the foundation for other ingredients to build on, and the basic Chinese chicken stock is most valuable for this purpose.

Note:

The stock should be considered the essence of chicken. There is no white pepper, soy sauce, rice wine, or other spices like star anise. Therefore, the taste is neutral, which can be used for any dish. Those seasoning and spices will be added when we cook the respective dishes.

2. How to prepare Chinese chicken stock

It is best to make a large batch of stock to save time. I only made a small batch today for a demonstration. However, we make large batches of up to 20 liters in the restaurant.

a. Preparation

1. Clean the chicken carcass (or use leftover chicken bones) thoroughly. I change the water a few times and use a brush to remove as much debris as possible. If you do this step, there will be very little scum floating on top of the stock while simmering.
2. The giblets add flavor to the stock but potentially make it murky. Therefore, I separate them from the bone and rinse them with water before adding them to the pot for clear chicken soup.

b. Simmer the stock slowly

1. Place the chicken bones, giblets, ginger, and spring onion into a large stockpot.
2. Add enough cold water to cover all the ingredients. The amount of water does not need to be exact, but it is crucial to add enough to cover the bones, which allows the flavor to be released from the bone efficiently.
3. Bring the stock to a boil over high heat.
4. When it comes to a boil, gently reduce to low heat to simmer the stock for three hours. Gently simmering is the key to making a good stock.
5. Use a slotted spoon to occasionally remove the scum floating on the surface to produce a clean stock.
6. After three hours, the bones become very soft and fall apart. When this happens, remove the bones with a pair of tongs,
7. Pour the stock through a wire mesh strainer to catch the remaining small bone pieces, spring onions, and ginger.
8. Then, let it pass through a fine mesh strainer or a cheesecloth to produce a clean stock.

3. Storage

When the stock has returned to room temperature, you can either:

• Pour it into freezer-safe containers and keep it frozen. You can keep the stock for up to six months for future use.
• Alternatively, fill chicken stock into the ice cube trays when you make it at home. It is convenient to remove the required amount for cooking this way.
• If you plan to use it within three days, store it in any container and refrigerate it.

4. How do you use the Chinese chicken stock?

Chicken stock has a neutral flavor that is compatible with any ingredients. Therefore, we use it to cook nearly everything in the restaurant. This method is a great way to boost the flavor of any food. 

Here are my suggestions:

• As the base of any Chinese noodle soup.
• Use the stock as the base for the hot pot.
• Substitute half the water for bok choy soup (or any other Chinese vegetable soup) to improve the flavor. (Note: most Chinese vegetable soups are added with pork or chicken, which are not vegetarian dishes.)
• Use the Chicken stock as the base for the famous egg drop soup and hot and sour soup.