Detroit Eats

Musings of A Detroit Based Food Fanatic

Stock for Chinese Soups

with 7 comments


    This recipe is provided by Jill McKeever. Jill is a fellow foodie I read online and Author of Simple Daily Recipes

Stock for Chinese Soups

This stock is very good as a basis for light Chinese soups. My particular favorite, wonton soup.


1 1/2 pounds chicken thighs

1 1/2 pounds pork spareribs

16 cups water

3-4 pieces fresh ginger root, unpeeled and crushed

3-4 green onions

3-4 tablespoons Chinese rice wine

Trim off any excess fat from the chicken and spareribs and chop them into large pieces. Place chicken and sparerib pieces in a large stockpot with the water. Add the ginger and green onions.

Bring to a boil and skim off the froth. Reduce the heat and simmer, uncovered fro 2 to 3 hours.

Strain the stock, discarding chicken, pork, ginger and onions. Add the rice wine and return to the boil. Simmer for 3 minutes. Store the stock in the refrigerator when it has cooled down. It will keep for up to 5 days. It can be frozen in small containers and thawed when you need it.

Recipe and photo by Jill McKeever at Simple Daily


The next post will be my recipe for the wontons to go with this soup. They can also be used as steamed dumplings with a dipping sauce.

Stop back in 3 days for the dumpling post!


Written by Ed Schenk

January 23, 2010 at 1:26 am

7 Responses

Subscribe to comments with RSS.

  1. My trick for a more fragrant broth is to caramelize the onions first then add them to the broth. You’ll have a naturally sweeter broth 🙂

    Jackie at

    February 16, 2010 at 7:35 am

  2. The recipe and photo fit, YEAAAH!

    Thank you, Ed, for sharing the recipe on your blog.

    Hi Mikey & Rebecca!

    Jill McKeever

    January 25, 2010 at 2:18 am

  3. Nice! This is what Chinese call a “cream stock.” You have to stay right on top of it and keep skimming to make sure you get ALL the foam and random bits out. (BTW, I added you to my blog’s Bblogroll.)


    January 24, 2010 at 5:01 am

    • This is a good point. The foam is protein that has coagulated (there is also fat) and should be skimmed or strained.
      Thanks for bringing this up!

      Ed Schenk

      January 25, 2010 at 12:57 am

  4. Stay tuned in the next post will have the dumpling recipe.

    Ed Schenk

    January 24, 2010 at 12:25 am

  5. oh great stock recipe love Chinese soups


    January 23, 2010 at 7:30 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: