Chicken and Pork Stock for Asian Cooking

5 from 6 votes

Learn how to make the BEST chicken and pork stock for Asian cuisine. Make a large batch to keep in the freezer for emergency meals!

Prep Time10

Cook Time3 20

Total Time3 30

Course: Dinner, Lunch, Main Course, Soup

Cuisine: Asian, Cantonese, Chinese, Vietnamese

Servings:

Calories: 295kcal

Set a pot of water to boil and wash the chicken and/or pork.
Throw the meat and bones in when you’re done (the water doesn’t have to be boiling) and bring it to almost a boil.
Note: You’ll notice a lot of scum floating. Don’t worry about skimming it just yet. This pot of water will be discarded.
Pour the contents of the pot into the sink then thoroughly wash the all the meat and bones.
Pro Tip: If you have pork bones, Grandma uses the flat parts to rub them together under running water. The more thoroughly you clean, the clearer the liquid will be.
In the meantime, fill a clean pot with water and bring it to a boil. Make sure there is enough to cover the chicken and pork once it’s put inside.
After the wash, the bones should have less scum. Put all the chicken and pork into the boiling water a second time.
It will stop bubbling (depending on the heat of your stove), but make sure to bring it back to a boil.
Once it reaches that point, lower the heat to a gentle simmer and keep the pot lid partially on.
Simmer for a minimum of 3 hours, skimming the scum every half an hour.
Note: If you would like to add any aromatics like spring onions, ginger or you favorite seasoning, you can do so now for the first layer of flavor. Otherwise, do that step towards the end after the simmering is done.
Optional: Leave the pot in the fridge overnight. The next day, bring the pot back out and reheat it again on a low simmer for a few more hours.

Double boil. This is a must for a purer stock.
Remove any loose bits. After the first boil, wash the meat and bones and pull off any hanging bits of fat or skin.
Clean the bones. Any impurities will end up in the broth, so clean them well.
Skim the scum often. Run a ladle along the rim of the pot to catch any floating scum and oil. Try not to get too much of the stock itself.
Cook it over two days. This brings out even more flavor because it gives the meat and bones a chance to release more of its essence.