Chinese chicken stock is a bit different from a traditional chicken stock. Instead of celery, white onions, and garlic, the Chinese version simply uses green onions and fresh ginger. These ingredients along with the chicken are simmered without first being caramelized to produce a light and flavorful stock. This stock can be used in many Chinese recipes such as wonton soup, hot and sour soup, bird’s nest soup, and egg drop soup.

There are several different ways to make this chicken stock. Some chefs use a whole chicken while others prefer to use just the bones or chicken necks. Using the whole chicken not only adds more flavor to the stock, but also produces delicious tender chicken meat which can be used in a variety of other recipes such as chicken salad. However, if you have left over chicken bones and necks feel free to use them in place of the whole chicken. Try this recipe and let me know what you think in the Chinese food forum found here. Enjoy!

4 to 5 lb chicken
12 to 15 cups water
2 inch piece fresh ginger
3 green onions

1. Remove the bag of giblets from the chicken and rinse the chicken and neck under cold water. Then place the chicken and neck in a large stock pot.


2. Cover the chicken with water, about 12 to 15 cups.


3. Peel the ginger and cut it into 1 inch slices and add them to the stock pot.


4. Rinse the green onions under cold running water. Cut off the very bottom of the white bases and the very top of the green stems and discard. Cut the remaining stalks into 1 inch pieces and add them to the stock pot.


5. Bring the water to a boil. Once it boils, skim off any foam that rises to the top. Then turn the heat to low, cover the pot and let it simmer for 3 hours.


6. After 3 hours, remove the chicken. The chicken meat will be very tender and can be used in a number of other recipes. I always use it to make chicken salad. Simply let the meat cool, shred it, and mix it with mayonnaise, salt, pepper, and other spices. Garlic and celery are great in it as well.


7. Once the chicken is removed, let the soup cool for about an hour.


8. After it is cooled, slowly strain the stock pouring it into a container with a tight fitting lid. Place the container in the refrigerator and refrigerate overnight.


9. The next day, remove the container and skim off any fat that may have congealed on top of the stock.


10. Now the soup stock is ready to use. Makes 12 to 15 cups.