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Easy Chinese Stock Recipe | With Pork (Asian Cuisine)

Easy Chinese Stock Recipe | With Pork (Asian Cuisine)

This basic stock is used in Chinese cooking not only as the basis for soup-making, but also whenever liquid is required instead of plain water.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Cooking 101, How To
Cuisine Asian, China
Servings 10
Calories 33 kcal


  • 1 lb 10 oz/750 g Chicken pieces
  • 1 lb 10 oz/750 g Pork spare ribs
  • 15 cups cold Water
  • 3-4 pieces , crushed Fresh ginger root
  • 3-4 each tied into a knot Scallions
  • 3-4 tbsp Chinese Rice wine


  • Trim off any excess fat from the chicken and spare ribs; chop them into large pieces.
  • Place the chicken and pork in a large pan with the water; add the ginger and scallion knots. Bring to a boil, and skim off the scum. Reduce the heat and simmer uncovered for at least 2-3 hours.
  • Strain the stock, discarding the chicken, pork, ginger, and scallions; add the wine and return to a boil, simmer for 2-3 minutes.
  • Refrigerate the stock when cool; it will keep for up to 4-5 days. Alternatively, it can be frozen in small containers and be defrosted as required.

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