Chinese Chicken Stock

Author: Canadian Living

This light stock is a good foundation for soup and for use in Chinese stir-fries.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2009

Ingredients

  • 2 lbs chicken pieces (backs, legs)
  • 3 gingerroot
  • 2 green onions (white and light green parts only)
  • 1 sprig coriander (root and stems only)
  • 2 tablespoons Chinese rice wine
  • 1 teaspoon peppercorns
  • 1/2 teaspoon salt

Method

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 salt; 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.)

Nutritional facts 250 mL : about

  • Sodium 163 mg
  • Protein 3 g
  • Calories 26.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chinese Chicken Stock

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