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Chinese Chicken Stock

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Recipe Information

Category: Soups & Broths
Recipe Created By: Kathy Przywara



neck, back, and wings of one chicken
1 carrot, cut into 1
1 rib celery, cut into 1
3 cloves garlic
1 slice dried galangal or fresh ginger Root
1 star anise
5 black peppercorns


Combine everything in a small stockpot and cover with water. Bring to boil, reduce heat and simmer partially covered for 2-3 hours.

Strain and skim fat.

This is great for making chicken soup or to use as the liquid for cooking rice.


The reserved back, neck, and wings from Grilled Soy and Ginger Chicken can be used for this. The stock is great for making rice to go with the chicken.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

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