Ming says: For me, chicken broth is the soul of Chinese cooking and an indispensable East-West ingredient. We use it for innumerable dishes, from soups and stir-frys to braises and sauces. Use the broth to cook rice and for risottos.

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  • 7 kg chicken bones such as backs, wings, carcasses, and feet

  • 1 head rinsed and coarsely chopped Celery

  • 3 large rinsed and coarsely chopped carrots

  • 3 large coarsely chopped Onions

  • 1 teaspoon black peppercorn

  • 2 Bay leaves

  • 2 sprigs fresh Thyme

  • 0.25 bunch fresh Flat-leaf parsley

  • 1 star anise

  • 2 Slices 0.5cm thick slices of Ginger cut lengthwise from a 5cm piece

  • 2 tablespoons naturally brewed Soy sauce


  • 1.

    Rinse the bones and place them in a large stockpot.

  • 2.

    Add enough cold water to cover the bones by 3 to 4 inches and bring to a simmer over medium heat.

  • 3.

    Skim the scum that rises to the surface as it appears, reduce the heat to low, and simmer until chicken fat rises to the surface, about 1 hour. (Ladle the fat into a bowl and reserve for other cooking.)

  • 4.

    Add the celery, carrots, onions, peppercorns, bay leaves, thyme, parsley, star anise, ginger, and soy sauce.

  • 5.

    Continue to simmer until the stock is well flavored, 3 to 4 hours more.

  • 6.

    Strain the stock and allow to cool to room temperature.

  • 7.

    Use or store. Lasts about 1 week refrigerated or 1 month frozen.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 169kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 15g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 243mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You'll want to use chicken bones, rather than meaty parts, to make the broth. Ask your butcher for the bones or buy chicken wings and backs at the supermarket. If you live near a Chinatown, you can get chicken feet, which add a rich gelatinous quality to your broth.

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Posted by Michael418Report
This recipe looks great! I was just wondering, you mention in the recipe to remove the bone and then deep fry. Do we remove the bone leaving the rest of the hock in tact and deep fry the whole thing? Or cut into portions and deep fry the pieces?