Chinese Chicken Stock
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INGREDIENTS
INSTRUCTIONS
Bring to simmer, let BARELY simmer until it tastes good. Strain to remove ginger & scallions. Usually doesnt require clarifying if you use the chicken parts recommended, although you might need to skim the gunk off the top early on. This is simple and delicious. Serves 4Subj: Re:chineese chick stock File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 4.6mg | 0 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 1
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