Master Stock Chicken Recipe

Name: Master Stock Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds corn fed chicken, left whole; 6 1/3 cups or 1.5 litres water; 1 cup or 250ml light soy sauce; 1 cup or 250ml Shaoshing Wine; 5.3 ounces or 150g yellow rock sugar; 2 pieces of dried mandarin orange zest; 2 sticks of cinnamon; 4 star anise; 1 large knob fresh ginger, peeled and sliced; 3 garlic cloves, sliced

Servings: persons

1
Remove all visible fat from the chicken and wipe out the cavity with paper towels.
2
In a pot just big enough to hold the chicken, bring all the ingredients except the chicken to a boil.
3
Turn down and simmer for 20 minutes.
4
Submerge the chicken in the stock, breast side down and bring back to a boil.
5
Lower the heat and cook a strong simmer for 20 minutes.
6
Turn the chicken and let it to simmer for another 3 minutes.
7
Cover the pot from the heat.
8
Let the chicken cool in the stock.
9
Once the stock has cooled, remove the chicken.
10
The master stock should then be strained, boil, cooled and refrigerated for future use.
11
As the stock ages its flavor will intensify.
12
Add water if necessary to dilute the stock.
13
The chicken is now ready to be used in a salad, or chopped up Chinese-style and reformed on a plate.
14
Hang chicken at room temperature to dry if you intend to fry it.

1127

kcal

Calories

Fat

122

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 pounds corn fed chicken, left whole, 6 1/3 cups or 1.5 litres water, 1 cup or 250ml light soy sauce, 1 cup or 250ml Shaoshing Wine, and more.

Yes, Master Stock Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Master Stock Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions