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chicken stock

Thai-Style Chicken Stock น้ําสต๊อกไก่


  • 2 lb chicken bones, remove any big chunks of fat you can see
  • 3 L water
  • 5 cloves garlic, smashed
  • 4 inch section daikon, peeled, or use 1 onion instead (or use both like I did!)
  • 2-3 cilantro roots, or about 8 stems
  • ¼ tsp white peppercorns, crushed just until broken
  • 2 stalks of lemongrass, top half only, cut into chunks (optional, only if you’ve got some handy)

Note: When peeling daikon, peel a few layers off until the colour turns from bright, opaque white to a bit darker, more translucent white. I find the outer layer of the daikon a bit bitter. 

Ingredients and Kitchen Tools I Use


Add bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a gentle simmer. Simmer bones for about 45 minutes.

Skim off scum, foam and fat that has floated to the top.

Add all the remaining ingredients then simmer for another hour.

Fish out all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use!

Tip: Waste not! There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can throw it into soups, chili, stir-fries, fried rice...anything! The meat will be rather bland so make sure you add it to something that will have a lot of flavourful sauce added to it.

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