CHINESE CHICKEN BROTH RECIPES RECIPES
CHINESE STYLE BROTH RECIPE - FOOD.COM
I have been looking for a good recipe for a good chinese broth like the one served in a local restaurant. They add spinach and bean curd (tofu) and I just love it. I hope this is what I am looking for. I guess you could add any number of things, chinese vegies, wontons, use it as an eggdrop soup base, whatever. I haven't tried it yet, just placing it here for safe keeping. I'll update when I do try it and let you know what I think, good or bad.
Total Time 4 hours
Prep Time 1 hours
Cook Time 3 hours
Yield 10 cups
Number Of Ingredients 6
Steps:
- Trim fat from the chicken and ribs and chop them into large pieces.
- Place them in a large pot with the water. Add the ginger and scallion knots.
- Bring to a boil, and skim off the scum from the top. Reduce heat and simmer uncovered for at least 2-3 hours.
- Strain the stock, discarding the chicken, pork, ginger and scallions and return broth to the pot.
- Add the wine and return to a boil, simmer for 2-3 minutes.
Nutrition Facts : Calories 290.9, FatContent 22.3, SaturatedFatContent 7.9, CholesterolContent 84.1, SodiumContent 88.6, CarbohydrateContent 0.6, FiberContent 0.1, SugarContent 0.1, ProteinContent 19.4
BASIC CHINESE CHICKEN STOCK | CHINA SICHUAN FOOD
Basic Chinese chicken stock
Provided by Elaine
Categories Soup
Total Time 130 minutes
Prep Time 10 minutes
Cook Time 120 minutes
Number Of Ingredients 4
Steps:
- Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
- High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
- When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.
Nutrition Facts : ServingSize 100 g, Calories 216 kcal, ProteinContent 18 g, FatContent 15 g, SaturatedFatContent 4 g, CholesterolContent 75 mg, SodiumContent 77 mg
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