Basic Stock

Preparation info

  • Makes

    3 litres

    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This stock is an indispensable ingredient in the cooking of many Beijing dishes. It can be made in advance and frozen, though it will lose some of its flavour over time.


  • Stewing hen 1, small
  • Pork bones (see Chef’s note) 1 kg (2 lb 3 oz)
  • Water 7.5 litres (12 pints / 30 cups)


  1. Blanch stewing hen and pork bones in a pot of hot water to remove any impurities. Drain and rinse.
  2. Bring water to a boil and place blanched ingredients inside. Add additional pork bones for a richer stock (see Chef’s note). Lower heat and leave to simmer for about 6 hours until reduced to about 3 litres (96 fl oz / 12 cups) stock after straining.
  3. If not using immediately, leave stock to cool, then store in airtight containers or in covered ice cube trays for up to 3 weeks in the freezer.