Chinese Chicken Stock
22 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per 1 cup | - |
| 250 mL : about | - |
| cal | 26 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 163 mg |
| % RDI: | - |
| iron | 1 |
| folate | 1 |
This light stock is a good foundation for soup and for use in Chinese stir-fries.
Ingredients
- 2 lb chicken pieces, (backs, legs)
- 3 slices gingerroot
- 2 green onions, (white and light green parts only)
- 1 sprig coriander, (root and stems only)
- 2 tbsp Chinese rice wine
- 1 tsp peppercorns
- 1/2 tsp salt
Preparation
In Dutch oven, bring chicken and 10 cups (2.5 L) water to boil; reduce heat to simmer. Skim off scum. Add ginger, onions, coriander, wine, peppercorns and sa< cook until flavourful, about 2 hours. Strain through fine sieve. Skim off any fat. (Make-ahead: Let cool; cover and refrigerate for up to 2 days.)
Source : Canadian Living Magazine: February 2009
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