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    You are in: Home / Recipes / Chinese Chicken Stock Recipe
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    Chinese Chicken Stock

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Tisme's Note:

    This stock must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock, and hence clean-tasting dishes. A Kylie Kwong recipe

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    Ingredients:

    Yield:

    Litres

    Units: US | Metric

    Directions:

    1. 1
      Rinse the chicken under cold water and trim away any excess fat.
    2. 2
      Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
    3. 3
      Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.

    Ratings & Reviews:

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    Nutritional Facts for Chinese Chicken Stock

    Serving Size: 1 (8475 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1398.9
     
    Calories from Fat 852
    60%
    Total Fat 94.7 g
    145%
    Saturated Fat 27.1 g
    135%
    Cholesterol 471.4 mg
    157%
    Sodium 497.5 mg
    20%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.0 g
    8%
    Protein 118.5 g
    237%

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