Basic Chinese Stock

Preparation info
  • Makes approximately

    2 litres

    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This delicious light but full-flavoured stock is essential for Chinese fish or meat soups.


  • 3–4 large spring onions (scallions)
  • 900 g chicken pieces – wings, drumsticks, necks, etc.


Tie the spring onion in knots like a real Chinese chef! Put all the ingredients (except the rice wine) in a large saucepan and cover with cold water. Bring to the boil and skim off any scum. Reduce the heat, cover and simmer gently for approximately 4 hours, skimming regularly. Add the rice wine 5 minutes before the end of the cooking time. Strain the stock, cool, then refrigerate.