Chinese Chicken Stock

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Recipe Information

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.


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