Basic Stock

This Chinese stock is the foundation for stir-fries, soups, braises, and dumpling fillings across Chinese cooking. Chicken and pork spareribs simmered together create a broth that’s richer and more complex than either meat alone. The chicken adds clean poultry flavor while the pork brings body and a subtle sweetness.

The aromatics are minimal and intentional. Crushed fresh ginger and scallions tied into knots are the only seasonings during the long simmer. No onions, no carrots, no celery. This isn’t a French mirepoix-style stock. The goal is a clean, neutral base that doesn’t overpower whatever dish it goes into.

Skimming the froth after the initial boil is a step you can’t skip. That foam is coagulated protein and fat that makes the stock cloudy and gives it an off taste if left in. Skim it clean, then drop the heat to a gentle simmer for 2-3 hours uncovered.

Rice wine goes in at the very end, after straining. A quick 2-3 minute simmer cooks off the raw alcohol and leaves behind a warm, slightly sweet note that rounds out the finished stock.

Chef Tips

• Chop the chicken and ribs into large pieces to expose more surface area. More bone and marrow contact means more flavor extracted into the water.
• Simmer, don’t boil. A rolling boil emulsifies the fat into the liquid and turns the stock cloudy. A gentle bubble keeps it clear.
• Tie the scallions into knots so they’re easy to fish out when straining. Loose scallion pieces break apart and make straining messy.
• Freeze in ice cube trays or small containers for easy portioning. Defrost only what you need.

Variations

• Use pork bones instead of spareribs for a leaner stock with more collagen.
• Add dried shrimp or dried scallops during the simmer for a seafood-enhanced version.
• Skip the pork entirely for a lighter, all-chicken stock.