Asian Chicken Stock


  • 4 garlic cloves
  • 1 tsp black peppercorns
  • 1 tsp vegetable oil
  • 1 whole chicken
  • 4 slices ginger
  • 4 spring onions
  • 1 tsp salt


  1. Use a mortar and pestle to pound the garlic and peppercorns to a rough paste.
  2. Heat the vegetable oil in a large stock pot.
  3. Add the garlic paste and cook for a minute or until fragrant.
  4. Add the remaining ingredients .
  5. Then pour over enough water to cover the chicken (at least 2.5 litres).
  6. Place over high heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 90 minutes.
  7. Skim the surface of the stock often.
  8. Taste the stock and season with salt.
  9. Strain and use straight away or freeze for up to 3 months.

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