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Whenever I have some time, I like to make my own asian style chicken stock. It obviously tastes so much better than the canned stuff and I like knowing exactly what goes into my broth. This is a great base for your asian style soups and stir fry sauces. I like to add sugar when I make my stock but feel free to leave it out. The broth is pretty flavorful on it’s own. You can also get away with cooking this broth for two hours but I prefer to cook it for as long as I can, so I tend to let it simmer for about four hours.

These are the aromatics for the stock.

Throw the aromatics with the chicken carcasses into a big stock pot.

Bring the stock to a boil and scum will appear.

Remove the scum with a skimmer.

Let the stock simmer over low heat for four hours and semi cover with a lid.

After four hours, you get rewarded with some liquid gold. Or at least, this is my liquid gold.

Strain the stock, cool, and store into containers of your choice. I like using different size containers such as these deli cups and store them in ice cube trays for when I just need a little bit of chicken stock for a quick stir fry.

Asian Chicken Stock

Source: Lo Huynh (1 gallon)

3 each chicken carcasses
18 cups water
3 inch each fresh ginger, peeled and cut into 1 inch pieces
1 large yellow onion, cut in half
8 cloves garlic, peeled
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.