DRIED CHICKEN BOUILLON RECIPES
CHICKEN CONGEE (鸡粥) | MADE WITH LAU
Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
Provided by Made With Lau
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Wash rice in a bowl:
- Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
- Cut the chicken into thin slices and place it in a bowl to marinate.
- Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
- Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
- Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
- Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.
- Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
- Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.
HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 02 hours 40 minutes
Prep Time 10 minutes
Cook Time 02 hours 30 minutes
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 25 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 130mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.
More about "dried chicken bouillon recipes"
CHICKEN CONGEE (鸡粥) | MADE WITH LAU
Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
From madewithlau.com
Reviews 5
Total Time 60 minutes
Cuisine Chinese
From madewithlau.com
Reviews 5
Total Time 60 minutes
Cuisine Chinese
- Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.
See details
HOMEMADE CHICKEN BROTH RECIPE: HOW TO MAKE IT
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 40 minutes
Calories 25 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 40 minutes
Calories 25 calories per serving
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
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Hi Alli, The reason I called it "chicken" bouillon is because it tastes like chicken bouillon and it is meant to be used in place of store-bought chicken bouillon. No there is no chicken in it, but the yeast flakes give it a chicken flavor. it is truly amazing! You can use this in place of beef bouillon, but it will have a chicken …
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See details
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