Basic Chinese Stock

Preparation info

  • Difficulty


  • Makes approximately

    2 litres

Appears in

Darina Allen's Simply Delicious Suppers

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.
  • 900 g pork spare ribs (or total of 1.8 kg either chicken pieces or ribs)
  • 6 × 1 cm thick slices fresh ginger root, unpeeled
  • cold water
  • 4–5 tablespoons Shaoxing rice wine


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.

Remove the solidified fat from the top of the stock before use. The stock will keep in the refrigerator for at least a week; after that boil it every 2 or 3 days. It also freezes perfectly.