• Prep Time 10 minutes
  • Cook Time 120 minutes
  • Serving -
  • Difficulty Easy

Recipe Ingredient

  • 400g chicken bones
  • 100g Chinese ham (optional)
  • 1 carrot (skinned and cut into chunks)
  • 1 stalk celery (cut into chunks)
  • 1 onion (quartered)
  • 2 stalks spring onion
  • 2 thick slices young ginger
  • 2 litres water


  1. Bring water to a rapid boil. Add in all the ingredients and bring to a low boil. (This is to prevent any scum from coming up to the top.)
  2. Lower the heat and gently simmer stock for one to two hours until water is reduced to 1.5 litres. Add seasoning - salt and a dash of pepper. Your stock is ready for use.

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