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Add a photoServings: 7
Ingredients
Directions
- It comes from Simple and Delicious Chinese Cooking Cookbook.
- Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hrs.
- Strain stock when slightly cooled; chill. Throw away chicken; no flavor remains in it. Throw away gingerroot and onions.
- Lift fat from top of cool stock before using. Stock will keep in refrigerator for 3 or possibly 4 days. Freeze if storing for a longer period.
- Makes 7 to 8 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 7 servings | |
| Calories 287 | |
| Calories from Fat 180 | 63% |
| Total Fat 19.93g | 25% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 109mg | 5% |
| Potassium 273mg | 8% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.17g | 0% |
| Protein 24.73g | 40% |
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