Chinese Chicken Stock

    1 hour 35 minutes

    This simple stock is the base for all good Chinese soups. You can find the preserved radish in Chinese markets, it adds a wonderful flavour.


    South Australia, Australia
    3 people made this

    Makes: 2 litres stock

    • 2 1/2 kg chicken carcasses
    • 2 slices ginger
    • 1 small tin Chinese preserved radish

    Preparation:5min  ›  Cook:1hour30min  ›  Ready in:1hour35min 

    1. Place the carcasses in a large stockpot and cover with water. Bring to a simmer but not a rolling boil. Drain the bones and rinse with cold water. Clean the stockpot and return the bones to it. Cover with about 3 litres water and add the ginger and preserved radish. Return to a simmer and simmer 1 hour. Strain.

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