0 from 21 votes
Basic Chinese Chicken Stock
Basic Chinese chicken stock
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Calories: 216 kcal
Course:
Soup
Cuisine:
Chinese
Ingredients
- one whole chicken ,around 2000g
- 1 small chunk of ginger
- 4 scallions
- 2.5 L to 3L water
Instructions
- Regular pot method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Bring it to a boil over high heat and then slow down the fire to medium low fire. Cover the lid and simmer for 2 hours. strain the broth into individual containers and store them in the freezer for future use
- High-pressure method: Add half of the scallion and ginger inside the chicken. Place all in ingredients in a large stockpot. Add the remaining scallion and ginger. Choose chicken stock or stock procedure. When well cooked, transfer the chicken out. Now, you can directly. Or re-heat the chicken stock to remove the extra water off and you will have more concentrated stock.
- When cooled, there will be a layer of fat floating on the surface. If you are on a diet, you can remove it but it is better to keep it for a better flavor.
Cup of Yum
Nutrition Information
Serving
100g
Calories
216kcal
(11%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
75mg
(25%)
Sodium
77mg
(3%)
Potassium
195mg
(6%)
Vitamin A
150IU
(3%)
Vitamin C
1.8mg
(2%)
Calcium
16mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 216
% Daily Value*
| Serving | 100g | |
| Calories | 216kcal | 11% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 77mg | 3% |
| Potassium | 195mg | 4% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.