Chinese-Style Chicken Stock

I use chicken stock in many of my meals these days, and recently started making it my own by combining my favorite flavors from Chinese cooking (scallion and ginger) and Western cooking (bay leaves). When I’m feeling sick or tired, I like to have a bowl of this along with my supper. This stock has a rich, deep flavor that is superior to store-bought stock. Once you try it, you might not want to go back! 😛


  • Bones and leftover meat from 2 rotisserie chickens
  • Water
  • 1 bunch scallions, root end removed
  • 5 slices ginger root, peeled
  • 3 bay leaves


Place the chicken parts in a large stockpot, and fill the pot with enough water to cover them. Add the scallions, ginger root, and bay leaves.


Heat over medium-high heat until just under the boiling point, then reduce heat to low. Simmer for 3-4 hours, skimming off the foam and fat from the top periodically. Strain the stock through a mesh strainer and discard the solids.

Use immediately for a soup, or store in the fridge or freezer for later use. I absolutely love this as a broth for Wonton Soup. Try storing some in an ice tray so you can easily add small amounts of stock to flavor your dishes!

Here’s the finished product:




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