Chinese Chicken Stock

Mr Michael Phams/Flickr/CC BY-SA 2.0
  • 2 hrs 30 mins
  • Prep: 15 mins,
  • Cook: 2 hrs 15 mins
  • Yield: about 8 cups (8 servings)
Ratings (5)

 Take a spin on traditional stock with Chinese rice wine and ginger.

What You'll Need

  • 3 pounds chicken pieces (backs, necks, or wings)
  • 10 cups water (cold)
  • 3 slices​ fresh ginger
  • 2​ scallions (cut into 1-inch pieces)
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • dash salt (to taste)
  • Optional: Black pepper, to taste

How to Make It

  1. Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover).
  2. Add the ginger, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
  3. Add salt to taste and black pepper if desired.
  4. Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as called for in recipes.
Nutritional Guidelines (per serving)
Calories 406
Total Fat 23 g
Saturated Fat 6 g
Unsaturated Fat 9 g
Cholesterol 142 mg
Sodium 161 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 45 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)