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RECIPE
6 INGREDIENTS5 STEPS3HR 10MIN

Basic Chinese Chicken Stock

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This Basic Chinese Chicken Stock provides just the right authentic flavor for Chinese soups and dishes. It is intentionally light and mild to complement rather than overpower the rest of the flavors in the dish.
3HR 10MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10
12 cups
Water
2
Carrots , peeled, quartered
1
Onion , peeled, halved
3 stalks
Scallions
1 in
Fresh Ginger , peeled

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Nutrition Per Serving

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CALORIES
80
FAT
2.9 g
PROTEIN
10.5 g
CARBS
2.8 g

Author's Notes

Chicken stock can keep in the fridge for about 1 week and for about 6 months in the freezer.

Cooking Instructions

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Step 1
Place the Whole Chicken (1) in a stockpot, then fill the pot with just enough Water (12 cup) to cover the chicken.
Step 2
Add the Carrot (2), Onion (1), Scallion (3 stalk) and Fresh Ginger (1 inch) to the pot.
Step 3
Simmer over low heat for 3 to 4 hours, skimming the froth from the surface from time to time.
Step 4
Allow to cool slightly, then remove the chicken and vegetables from the pot.
Step 5
Pour through a fine mesh strainer, and into jars, containers or storage bags.

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Nutrition Per Serving
Calories
80
% Daily Value*
Fat
2.9 g
4%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
39.7 mg
13%
Carbohydrates
2.8 g
1%
Fiber
0.7 g
2%
Sugars
1.3 g
--
Protein
10.5 g
21%
Sodium
264.4 mg
11%
Vitamin D
--
--
Calcium
37.5 mg
3%
Iron
1.3 mg
7%
Potassium
68.3 mg
1%
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