Taiwanese Style Chicken Soup Stock

November 20, 2020Mrs. Lin's Kitchen
taiwanese style chicken soup stock

Today, I will show you how to prepare homemade Taiwanese style chicken soup stock. This is my family soup stock recipe. It doesn’t take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes.

This chicken soup stock is very versatile. You can use it for many Asian soup and noodle recipes. After cooking the soup stock, you can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes.

This soup stock can be stored in the refrigerator for up to a week. Or you can freeze it so it can last longer. Make sure to take out the bones and veggies before storing your soup stock.

Ingredients

taiwanese style chicken soup stock ingredients
  • 1/2 lb of chicken bones
  • 1 medium-size carrot
  • 1/2 large daikon radish
  • 2 cabbage leaves
  • 2 stalks of celery
  • 3 – 4 pieces of dried fruit (pineapple, persimmon, peach, etc.)
  • 15 cups of water

Dried fruit is optional and it will add sweetness to the soup base. I use dried pineapple in this video. You can use dried peach, persimmon or dried apple. You can also use corn.

Taiwanese Style Chicken Soup Stock Recipe

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Taiwanese Style Chicken Soup Stock

Ingredients

  • 1/2 lb chicken bones
  • 1 medium-size carrot
  • 1/2 large daikon radish
  • 2 leaves cabbage
  • 2 stalks celery
  • 3 - 4 pieces dried fruit, (apple, persimmon, peach, pineapple, etc.)
  • 15 cups water

Instructions

Prepare Vegetables

  • 1)

    For daikon radish, carrot and celery, you will be cutting them into big chunks.
    Make sure you peel the daikon and carrot skin before cutting

     

  • 2)

    With cabbage leaves, you want to tear them into smaller pieces.

Blanch Chicken Bones

  • 1)

    Fill a pot with water and bring to a boil.
    When water starts to boil, add the chicken bones and blanch for about 2 minutes.
    Blanching the bones before making the soup stock will help get rid of impurities from the bones.

     

  • 2)

    When the time is up, turn off the heat.
    Drain out the water and rinse the chicken bones

Make Soup Stock

  • 1)

    In a clean pot, add 15 cups of water and bring it to a boil

     

  • 2)

    When water starts to boil, add the blanched chicken bones, daikon, carrot, celery, cabbage, and dried pineapple. Give the pot a quick stir
    Bring everything to a boil

     

  • 3)

    Once it starts to boil, cover the pot and lower the heat to medium-high heat.
    Continue to cook for another 45 minutes

  • 4)

    You can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes. Make sure to take out the bones and veggies before storing your soup stock.
    You can keep it in the refrigerator for up to a week. Or freeze the soup stock so it can last longer.

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