The Asian or Chinese Approach

Preparation info

  • Difficulty


  • Makes about

    3 quarts

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 6 to 8 pounds meaty chicken parts, including legs, wings, backs, etc.
  • 6 half-dollar-size slices of fresh ginger, smashed with the side of a cleaver or knife
  • 6 whole scallions or green onions, smashed with the side of a cleaver or knife
  • gallons or so of water


Rinse the Chicken parts and place in a large, deep pot. Add the ginger, scallions or onions, and water, and bring just to a boil. Immediately reduce the heat and gently simmer, without boiling, partially covered for 2 to 3 hours, skimming any foam from the surface. Remove the pot from the heat, allow the stock to cool (for safety in pouring), and strain through a fine mesh strainer. Discard the solids. Refrigerate overnight or until the fat has congealed on top (it’s the yellow blobs or yellow solid layer on top). Remove and discard the fat. After straining and defatting, return the stock to a clean pot and bring to a boil. Continue to boil uncovered until it is reduced by at least a third. Divide the stock into storage containers, and store covered in the refrigerator for up to 5 days or in the freezer for up to 6 months.