Asian Chicken Stock Recipe (Video)


     Stocks have existed in many cultures for centuries. They trigger a warm comforting sensation in the body and soul which induces the release of happy feelings.

     Stocks help heal colds and congestion as they are nutrient rich, this is why in many cultures soup is always an answer when not feeling well. In addition studies have proven that bone stocks are rich in collagen and glutamine which help heal aching joints. My husband’s doctor recommended he has a cup of stock every day for breakfast. This was the trigger for me to always have a stock portioned in my freezer, not to forget how handy it is on those days when time is running against me.

     Try stock, noodles, protein and throw in a few fresh crisp vegetables and there you have it, dinner ready on que. This stock is so aromatic, delicious and easy to prepare I highly encourage you to try making it. Enjoy…




Yield: 2 liter

  • 1 1/2 kilograms chicken bones

  • 4 liter water

  • 5” piece ginger root, sliced

  • 2 tablespoon rice vinegar

  • 4 tablespoons sesame oil

  • 2 stems celery

  • 1 big onion

  • 10 green onions

  • 10 black peppercorns

  • Salt



* Put the bones in a pot and pour 4 liters of cold water over them.

* Bring to a boil and skim the impurities that rise to the surface. When the skimming is finished place all the rest of the ingredients but the salt and boil for 1 hour or until the stock is reduced to half.

* Drain into a fine sieve, then drain again into a filter lined sieve.

* Bring back to a boil and add salt to your liking.



* Place the stock in a fridge to hold and then skim the layer of fat that rises to the surface for a reduced fat stock.

* Use the stock for noodle base soups.

* You can add lemon grass and kaffir lime leaves to achieve a SE Asian stock.

* You can follow the same method using beef bones but make sure it simmers uncovered for many hours.

* I freeze the stock in 1 cup portions in individual zip lock bags. Keeps up to six months.


Per Serving : 325 Calories; 11g Fat (34.7% calories from fat); 41g Protein; 8g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 6452mg Sodium.