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Suggest a better description1. Chop chicken carcass in chunks. Slice ginger root. Place both in a saucepan with pork bones, leek and cold water; bring to a boil. Reduce heat immediately and skim the surface; then simmer, uncovered, 2 to 4 hours. Discard bones. 2. Dice vegetables. Add to stock and simmer, covered, about 15 minutes. During the last 5 minutes, add salt. Strain off vegetables and skim off fat. VARIATIONS: For the leek, substitute 2 scallion stalks. Use only 1/2 pound pork bones (preferably ribs). Add 1 chicken gizzard, cut up, 2 chicken feet, cleaned and skinned, a small piece of ham, and 1 cup bamboo shoots, sliced. Place all ingredients except ham and bamboo shoots in cold water to cover. Bring to a boil. Let boil 3 to 4 minutes. Pour off the liquid and discard. Then pick up step 1, adding the ham and bamboo shoots. From
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Serving Size: 1 Serving (2178g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 211 | ||
Calories from Fat: 14 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 153.7mg | 5 % | |
Potassium 709.7mg | 19 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 34.4g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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