Comments on: Chinese Chicken Stock

By: Maggie Zhu

Maggie Zhu — Mon, 14 Apr 2025 13:35:47 +0000

In reply to Lauren. Yes you can! I would only use 8 cups water if using Instant Pot, because you won't lose much liquid during the cooking. I would still follow the recipe until step 3 (it's important to blanch the chicken feet to get a better flavor), skim the brown foam from top, then cook on high for 1 hour.

By: Lauren

Lauren — Sat, 12 Apr 2025 21:15:57 +0000

Is it possible to make this in an instant pot? I’m Chinese American adopted from China and I love Chinese chicken broth but have always felt it was too labor intensive to make

By: Maggie Zhu

Maggie Zhu — Mon, 13 Jan 2025 16:17:23 +0000

In reply to Peggy. So happy to hear you like the recipe! It's one of my favorites too :)

By: Peggy

Peggy — Mon, 13 Jan 2025 01:38:00 +0000

Followed recipe exactly. Came out perfectly delicious. Never cut nails off a chicken before! Will be my go to broth forever.

By: Maggie Zhu

Maggie Zhu — Tue, 07 Feb 2023 15:33:59 +0000

In reply to Juli. Yes the chicken broth will taste great on its own, with a small pinch of salt. My mom always made it for me when I was feeling under the weather. Happy cooking!

By: Juli

Juli — Mon, 06 Feb 2023 17:10:59 +0000

I am planning on trying this recipe this week. I would think this would be great just on its own! To warm up on a winter day or if you are not feeling well.

By: Dale Tucker

Dale Tucker — Wed, 16 Jun 2021 16:39:48 +0000

On Monday, this week, I made this stock, using a whole chicken we’d bought on sale and had in the deep freeze. Unfortunately, there are no Asian markets near where I live so I was unable to buy a Chinese scallion as called for in the recipe. But at my local supermarket I was able to purchase a small leek and a bunch of large green onions. I used half of the leek and half of one of the large green onions and a slice of fresh ginger which I put in the pot with my thawed and thoroughly rinsed chicken and followed the recipe instructions otherwise. In three hours it was done. I gleaned 1.75 lbs of tasty meat which literary fell from the bones and got a bit over 3 quarts of delicious broth, with some of which I made Maggie’s egg drop soup. This is a very easy and useful recipe and I’m so glad to have it. I’m one of those cooks who understands how useful good stock is to have on hand but was always discouraged when a recipe called for 15 dollars worth of ingredients to make more stock than I could keep in my fridge. This recipe is for me. Thank you, Maggie. You’re terrific.

By: Jeannie

Jeannie — Thu, 27 Feb 2020 20:21:15 +0000

4th time to try writing you. Website keeps reloading. Grrr!
LOVE THIS RECIPE!!!
2nd time making it.
What is your thoughts on the nutritional value of broth cooked low & long?
I ask because you mentioned nutritional value of ingredients.

By: Tina

Tina — Wed, 05 Jun 2019 05:27:18 +0000

Maggie, thank you for this recipe! It’s been life-changing – no exaggeration. I’ve made it practically every week for months now, sometimes with the addition of garlic and star anise. It’s great for quick dinners. I just skim off the fat, sauté some greens and vegetables in it, then pour over the stock and chicken pieces to reheat. Great comfort food that still meets my macros! Thank you again!

By: Maggie

Maggie — Sat, 02 Feb 2019 23:53:36 +0000

In reply to Melody. Hi Melody, yes you can always add salt later. I rarely add salt at the beginning of cooking but I do season the stock according to my taste later on, when I use the stock in a dish or before drinking it.