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japanese-chicken-stock-recipe

Japanese Chicken Stock Recipe

A basic Japanese chicken stock recipe, perfect for soups and ramen.
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Preparation Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: Japanese
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 whole Chicken cleaned and cut into pieces
  • 1 large Onion peeled and halved
  • 2 cloves Garlic crushed
  • 1 piece Ginger about 2 inches, sliced
  • 2 stalks Green Onions cut into large pieces
  • 2 liters Water

Instructions 

  1. 1. Place the chicken pieces in a large pot and cover with water. Bring to a boil and then drain and rinse the chicken to remove impurities.
  2. 2. Return the chicken to the pot and add the onion, garlic, ginger, green onions, and 2 liters of water.
  3. 3. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, skimming off any foam that forms on the surface.
  4. 4. Strain the stock through a fine-mesh strainer and discard the solids. Let the stock cool, then refrigerate or freeze for later use.

Nutritional Value

Calories: 150kcal | Carbohydrates: 5g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Chicken Stock
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