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Preparation info

  • This recipe yields about

    1.75 litres

    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About


  • Mixed bones (see Note) 1.5 kg (3 lb 4½ oz)
  • Water 2.5 litres (80 fl oz / 10 cups)


  1. Bring a large pot of water to the boil over high heat. Immerse bones in water and blanch for 2 minutes, then drain well.
  2. Combine bones with 2.5 litres (80 fl oz / 10 cups) fresh water in a large pot. Bring to a boil over medium heat. Skim off any scum that rises. Lower heat to medium-low, cover pot, leaving lid slightly ajar and simmer very gently for 1½–2 hours, skimming occasionally.
  3. Strain stock through a very fine mesh metal sieve. It is ready for use.
  4. Neutral flavoured stock that can be used as a base for soups, in stews or congee. Splash some into the wok when stir-frying vegetables or meat to add a little flavour. It can be refrigerated for a couple of days, or frozen for up to 1 month. Beyond that, its flavour may begin to deteriorate.

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