* Exported from MasterCook *

BASIC CHINESE CHICKEN STOCK RECIPE

Recipe By :Tony Blakemore from The Longevity Chinese Cook Book
Serving Size : 1 Preparation Time :1:45
Categories : 0-5G Low Carb Soup Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 chicken -- all skin removed
3 1/3 ml garlic -- chopped
1/2 tsp chopped fresh ginger
1/8 med white onions -- roughly chopped
1 c water
freshly ground black pepper -- to taste
1/8 carrot -- roughly chopped
1/3 stalk celery -- roughly chopped
2/3 coriander -- stalks

Cover all ingredients with cold water and bring to the boil.
Simmer covered for 1 1/2 hours very slowly to produce a more concentrated flavour.
Drain off soup and place in refrigerator.
Later, skim off fatty surface, and strain to eliminate all traces of fat
Ideal for stir fry water dishes.

To make basic Chinese beet fish or vegetable stock
substitute chicken with 3 cups of shredded beef,
fish or mixed vegetables.

Freeze stock for later use.



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Per Serving (excluding unknown items): 417 Calories; 29g Fat (64.4% calories from fat); 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol; 154mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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