Asian Chicken Stock

Use this mild stock for soups or for cooking rice.

This recipe goes with Garlic and Ginger Rice (Com Gung Tuong)

Yield: About 2 1/2 quarts (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 35%
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 15mg
  • Iron: 0.3mg
  • Sodium: 378mg
  • Calcium: 15mg


  • 1 gallon water
  • 2 cups chopped leek (about 3 leeks)
  • 1 1/2 cups thinly sliced peeled fresh ginger (about 4 ounces)
  • 1 1/2 cups chopped celery
  • 3 tablespoons Thai fish sauce (such as Three Crabs)
  • 1 teaspoon black peppercorns
  • 10 chicken wings (about 2 1/2 pounds)
  • 8 chicken drumsticks (about 2 1/2 pounds)
  • 2 bunches cilantro, chopped
  • 2 bay leaves
  • 1 medium Vidalia or other sweet onion, peeled and quartered


  1. Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours. Strain broth through a cheesecloth-lined colander into a bowl; discard solids.
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