Chinese Chicken Stock

chinese soup
Use this stock for your Asian-inspired soups. Mr Michael Phams/Flickr/CC BY-SA 2.0
Ratings (5)
  • Total: 2 hrs 30 mins
  • Prep: 15 mins
  • Cook: 2 hrs 15 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
406 Calories
23g Fat
2g Carbs
45g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps 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.