Chinese Chicken Broth


Main Ingredients

  • Chicken bone (1.5kg)
  • A can of abalone in brine
  • Salt to add flavour


  • Start by boiling 5 liters of water for cooking as well as cleaning the chicken bone.
  • In another bowl, remove the excess from the chicken bone and pour some boiling water over it to remove impurities and scum.
  • Then, drain the bones and place it into the boiling water on high heat. Add the can of abalone and a pinch of salt to add flavour to your chicken stock.
  • Turn down the heat and simmer for 3 hours. Use a skimmer to remove any impurities and solid fats.
  • Last but not least, filter the stock with a fine sieve and let it cool.
  • The chicken stock is now ready to be used for cooking.