Su Mei's Chicken Stock

This aromatic stock serves as the base for Su-Mei Yu's Hot and Sour Shrimp Soup, which she serves at her restaurant Saffron in San Diego.

  • Yield: Makes about 5 cups

Source: Martha Stewart Living, January 2001


  • 1 (3-pound) chicken, rinsed and patted dry
  • 6 cups bottled or filtered water
  • 1 very thin slice ginger
  • 4 cloves garlic, unpeeled, smashed
  • 1 stalk celery, coarsely chopped
  • 1 medium yellow, or white onion, quartered
  • 1 teaspoon sea salt


  1. In a medium stockpot, combine all ingredients. Bring to a boil. Cover, lower heat to medium low, and boil gently for 1 hour. Strain through a fine-mesh sieve lined with dampened cheesecloth. Set chicken aside in refrigerator for another use.


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