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Chinese Chicken Broth

Created by SteveA

This is a basic Chinese chicken broth, with shiitake mushroom and vegetables. I use chicken thighs for flavour, but you could probably use breasts or break down a whole chicken.

4 people
Difficulty rating of
Prep time
20 minutes
Cook time
50 mins


  • 1.5 kg Chicken thighs
  • 125g Fine Egg Noodles
  • 2 tblspns Dark Soy Sauce
  • 2 tblspns Light Soy Sauce
  • 2-4 (deseeded if required) Chillies
  • 250g Tenderstem Broccoli
  • 250g Carrots
  • 1 large White Onion
  • 8 large cloves Garlic
  • 1 tblspn Toasted Sesame Oil
  • 180g Fresh Shiitake Mushrooms
  • 6-8 Spring Onion
  • 2-3 cm square cube Ginger

Recipe Method

Fill a large pan, or pressure cooker with water high enough to comfortably cover the chicken thighs. Add the thighs and bring this to the boil, and leave at a rolling boil for 5 minutes. After the 5 minutes are complete, remove the thighs and rinse out the pan thoroughly. Rinse the thighs. This stage removed impurities from the chicken and makes for a delicious clear stock.

Refill the pan/cooker with 2-2.5 pints (around 1 - 1.25 litres) of cold water. Add the garlic, ginger, half of the chilli, and spring onion (whole, cleaned & topped) and the rest of the vegetables chopped to taste.

Bring the water up to a boild, then turn down to a slow simmer for around 1.5hrs until the chicken is falling off the bone. If cooking in the pressure cooker, bring up to pressure and cook for around 30 mins on a low pressure. The chicken should be falling off the bone at this point.

Carefully remove all the bones from the chicken thighs.

Add the soy, rest of the chilli and noodles, and simmer till the noodles are cooked - around 3 minutes.

Finally, add the sesame oil mix in and serve.


If you can't get fresh Shiitake, the dried are a good substitute.

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