Second Stock from Hainan Chicken

a part of the hainan chicken series

3 ingredients•Prep: 5 mins•Cook: 2 hrs

hwoo.lee•

April 27, 2026

Hainanese Chicken is usually served with 3 condiments for saucing the chicken:

Chili Sauce
Ginger Scallion
Dark Soy Sauce

In order to make my Chili Sauce and my Extra Dark Soy Sauce, it requires you to make this recipe.

Second Stock from Hainan Chicken

This recipe is more of a technique than an actual recipe. You can change the ratios, the aromatics, but the general technique is the same.

Wait... What is a Second Stock?

I make the comparison to tea. When you brew tea leaves, the first brew has the strongest tea flavor infused in the water (usually, Pu'er Tea isn't). The second brew will have a slightly weaker tea infusion, and the subsequent brews following will have weaker infusions.

Now think about chicken bones in water. The first stock is usually a light simmer for 6-8 hours, transforming the water into a wonderful stock.

However, the remaining bones are not trash! They can be simmered in a new batch of water. This second batch is called a 'Second Stock'.

Tips for Second Stocks

I've met chefs with very different philosophies on second stocks. For the purposes of the Hainan Chicken Series, I would recommend this version.

In addition, you can add any leftover Second Stock from previous Hainan Chicken cooks and continue the never-ending cycle of having Second Stock in your fridge.

Ingredients (3)

Second Stock from Hainan Chicken

Water
Leftover Chicken Bones
Leftover Chicken Feet

Instructions

Second Stock

In a large stockpot, add the leftover chicken bones and chicken feet from your previous chicken stock, and cover with enough water to submerge.
Bring to a boil, then reduce to a med to med-low heat. I allow a gentle boil during the next 2 hrs. Periodically add more water to keep bones submerged.
a hard boil is alright, you will just have to replenish water more and make sure nothing burns.
This will extract more out of the bones, and will also emulsify the fat with the water and create a cloudy appearance.
I don't mind the cloudy appearance because it will give body and depth to the sauces we make with this.
Strain through a chinois, cool in an ice bath, and store in a container in the fridge.
Once cooled, you can scrape off the remaining fat layer on top. This stock should be very thick and gelatinous - it will become the backbone for your sauces.