BASIC CHINESE CHICKEN STOCK
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, Protein 18 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 77 mg
CHINESE CHICKEN NOODLE SOUP
Steps:
- Make a chicken stock. Then shred the leg meats into shreds.
- Pour enough water in a pot and then cook the noodles as instructed. At the last minute, add the Bok Choy leaves in.
- At the same time, prepare two serving bowls, add salt, white pepper and scallion in bottle. Pour 1 cup of hot chicken stock. Mix well.
- Transfer the noodles to serving bowls, top with shredded chicken and pour the extra stock to cover the noodles.
Nutrition Facts : Calories 614 kcal, Carbohydrate 81 g, Protein 22 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 14 mg, Sodium 3685 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHINESE CHICKEN SOUP STOCK
A request for Chinese Chicken Stock. From the book The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome by Jeff Smith.
Provided by princess buttercup
Categories Stocks
Time 1h35m
Yield 4 1/2 quarts
Number Of Ingredients 3
Steps:
- Place the bones in a 12 quart stockpot and cover with water.
- On high heat bring the bones barely to a simmer.
- Do Not Boil (yet).
- Foam and scum will form.
- Again, do not boil.
- Drain the bones, discarding water, and rinse the bones in fresh water.
- Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
- Bring to a simmer and cook 1 hour uncovered.
- Strain the soup and discard the solids.
- Remove the fat by chilling and skimming off.
- Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.
Nutrition Facts : Calories 0.8, Sodium 0.1, Carbohydrate 0.2
#1 CHINESE SOUP STOCK BY SY
Make and share this #1 Chinese Soup Stock by Sy recipe from Food.com.
Provided by SkipperSy
Categories Stocks
Time 3h45m
Yield 2-3 Quarts, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Cut chicken into small pieces, remove any fat.
- Trim any access fat off the lean pork.
- Put chicken& pork into a large pot.
- Add water to cover and bring to a boil, then lower heat.
- Cook for about 10 minutes until the scum comes to the top.
- Put the chicken& pork into a colander and then run cold water over to remove any scum.
- Clean the stock pot and then put back the chicken& pork and add the gingerroot.
- Add water to cover (Three-quarters to the top of the pot) and bring to a boil.
- Lower heat.
- Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours.
- Strain the stock by using a colander and cheese cloth (Discard the bones).
- Let cool and then put into the refrigerator.
- After several hours remove any fat from the surface.
- Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above.
- However, prior to adding it to the pot, blanch to remove any of the spices.
- As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.
Nutrition Facts : Calories 594.1, Fat 37.2, SaturatedFat 11.1, Cholesterol 196.6, Sodium 184.9, Carbohydrate 0.3, Protein 60.3
ONE-POT CHINESE CHICKEN NOODLE SOUP
Cook a Chinese-inspired chicken noodle soup in just over half-an-hour for a hearty dinner. Using pickled ginger and leftover roast chicken makes it special
Provided by Tom Kerridge
Categories Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
- Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.
Nutrition Facts : Calories 265 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
CHINESE STYLE BROTH
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.
Provided by Ilysse
Categories Clear Soup
Time 4h
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, Fat 22.3, SaturatedFat 7.9, Cholesterol 84.1, Sodium 88.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 19.4
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