* Exported from MasterCook *

BASIC CHINESE CHICKEN STOCK

Recipe By :Source : Margaret Gee's Low Cholesterol Cuisine
Serving Size : 6 Preparation Time :1:45
Categories : 0-5G Low Carb Regional Asian
Soup Vegie Egg Cheese Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chicken -- skinned
2 cl Garlic -- chopped
1 tbsp Ginger root -- chopped
1 med White onions -- roughly chopped
1 Carrot -- roughly chopped
2 stalks Celery
4 stalks Coriander
Freshly ground Black Pepper
1 1/2 liters Water -- 3 pints

Cover all ingredients with water and bring to the boil. Cover and simmer very slowly for 1 1/2 hours to produce a concentrated flavour. Pour soup through a sieve and place liquid in the refrigerator. Later skim off fatty surface and strain to eliminate all traces of fat.

Serves 4-6










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Per Serving (excluding unknown items): 554 Calories; 39g Fat (64.6% calories from fat); 44g Protein; 4g Carbohydrate; 1g Dietary Fiber; 226mg Cholesterol; 199mg Sodium. Exchanges: 6 Lean Meat; 1 Vegetable; 4 Fat.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Oct 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM




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