Chinese Chicken Stock Recipe: Liquid Gold with Loads of Flavor!
Whenever you are making a chicken dish that requires gravy, using chicken stock is the best option for maximum flavor. Besides, you can use the stock in other dishes. But, many people fear the hassle of making chicken stock at home. Today, I will show you an easy Chinese chicken stock recipe.
Though it will take some time to prepare the stock, you can store it in the refrigerator for a week and use it when you need it. Using this stock instead of water also increases the nutritional value of your dishes. Let’s see how it is made.
Table of Contents
Chinese Chicken Stock Recipe Overview
You just need to focus on the preparation time, as making this stock doesn’t need any supervision while simmering. Check the necessary information below.
| Course: None | Cuisine: Chinese | Difficulty: Easy | ||
| Total Time: 2 hours 30 minutes | ||||
| Serving | Preparation Time | Cooking Time | Calories | |
| 4 cups | 5 minutes | 2 hours 25 minutes | 86 kcal | |
Ingredients Needed for the Recipe
Delicious chicken stock can be made with only a few ingredients listed below.
- Chicken Bone: 3-4 carcasses of chicken
- Olive Oil: 2-3 tbsp
- Onion: 1 large onion, diced
- Carrot: 1 carrot, diced
- Celery: 2 stalks, diced
- Chicken Broth: 500ml of chicken broth
- Bay Leaves: 2-3 pcs
- All Spices: 1 tsp
- Parsely Stalk: ¼ cup
Chinese Chicken Stock Recipe: Step-By-Step Instructions
I will show the exact steps of making chicken stock below. You just need to follow along.
Step 1: Roast the Chicken Bone
Clean the chicken bones and put them on a roasting tray. Drizzle some olive oil and sprinkle a generous amount of salt. Season the chicken well and let it roast in the oven at 425 degrees for about 20 minutes.
You Can Also Try Thai Basil Chicken Curry Recipe
Step 2: Fry the Aromatics and Add Roasted Bones
Cut onions, carrots, and celery into large pieces and add them to a hot pan. Stir-fry them until they are lightly charred. Then, put the roasted chicken bones in the pan.
Step 3: Add the Broth and the Spices
Pour 500ml of chicken broth into the pan. Add water until the ingredients are submerged. Also, put bay leaves, all spices, and parsley stalks into the pot.
Step 4: Simmer and Filter the Stock
Let the stock simmer for about two hours over low heat. After two hours, filter the stock out and store it in a container. This liquid gold can now be used for about one week.
Nutrition Facts of the Recipe
As I have already mentioned, chicken stock is a nutritious alternative to water. One cup of chicken stock has only 86 calories and the following nutrients.
- Total Carbohydrates: 8.5g
- Protein: 6g
- Total Fat: 2.9g
- Saturated Fat: 0.8g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1.4g
- Total Dietary Fiber: 0g
- Total Sugar: 3.8g
- Cholesterol: 7.2mg
- Sodium: 343mg
- Potassium: 252mg
- Calcium: 7.2mg
- Iron: 0.5mg
- Vitamin A: 25IU
- Vitamin C: 13mg
Do’s and Don’ts of the Recipe
Making chicken stock can be easier if you follow the tips below.
Do’s
- Keep a bit of flesh on the bones that you use for making this chicken stock. It will improve the flavor of the stock.
- If you skip the water and use more chicken broth for the stock, it will be much more flavorful. Also, the longer you simmer the stock, the better it will be.
Don’ts
- Don’t discard the roasting juice. It is full of flavor and nutrients. Add it to the stock while adding the chicken bones.
- Don’t put any additional salt in the stock. The chicken bones and the roasting juice already contain enough salt.
Chinese Chicken Stock Recipe
Ingredients
Method
- Clean the chicken bones and put them on a roasting tray. Drizzle some olive oil and sprinkle a generous amount of salt. Season the chicken well and let it roast in the oven at 425 degrees for about 20 minutes.
- Cut onions, carrots, and celery into large pieces and add them to a hot pan. Stir-fry them until they are lightly charred. Then, put the roasted chicken bones in the pan.
- Pour 500ml of chicken broth into the pan. Add water until the ingredients are submerged. Also, put bay leaves, all spices, and parsley stalks into the pot.
- Let the stock simmer for about two hours over low heat. After two hours, filter the stock out and store it in a container. This liquid gold can now be used for about one week.
FAQs
I answered some common questions about making Chinese chicken stock that might meet your quests. Check them out.
Can I make pork or beef stock following the same recipe?
Of course. You need to season pork or beef bones and roast them in a similar fashion. Then, you can simmer them in beef broth with some vegetables and filter out the stock.
What other vegetables can I use in this chicken stock recipe?
You can use cabbages, broccoli, etc., to make this chicken stock more nutritious and flavorful. However, adding too many vegetables may alter the original flavor of the chicken stock.
Can I store this chicken stock in the fridge?
Yes. You can put the stock in a container and store it in the fridge for about six months. After taking it out of the fridge, let it thaw or put it into a hot pot directly.
What dishes can I make using this chicken stock?
You can use this chicken stock in dishes that require using water for the gravy. For example, you can use it in chicken curry, mushroom chicken, etc. You can also add a few splashes of the stock in stir-fried dishes.
Conclusion
Slowly cooking chicken bones and vegetables gives the chicken stock loads of flavor and nutrition. So, using chicken stock instead of water is always a better idea. If you don’t still know how to make chicken stock at home, you can follow this Chinese chicken stock recipe.
This recipe takes some time but the result is an awesome-looking liquid that you can use in almost any chicken dish. You can even drink this stock directly if you like the flavorful punch.
