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Chinese chicken stock

Because this stock is used as the base for soups and plays an integral role in many recipes, it must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock, and hence clean-tasting dishes.


  • 2.2 kg free range chicken cut into 8 pieces

  • 10 ginger shards

  • 10 garlic cloves crushed

  • 0.5 bunch green shallot cut in half crossways

  • 1 cup roughly chopped red onion

  • 6 l cold water


  • 1.

    Rinse chicken under cold water and trim away excess fat.

  • 2.

    Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil.

  • 3.

    Reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.

  • 4.

    Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.

  • 5.

    Remove stock from heat, strain through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.

  • 6.

    Makes 3.5 litres.

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Posted by Report
That's how Chinese cooking works.

I used to watch my Mum throw at least 8-10 cloves of garlic into chicken or pork hotpot/curry/slow cooked dishes. Terrifying to watch but so so delicious.
Posted by Report
There is no such thing as too much garlic.
Posted by Sharon260Report
I am on my way to shops will let you know how it turns out but my mouth is watering just by reading the recipe