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Asian Chicken Stock

Asian Chicken Stock

Use this mild stock for soups or for cooking rice.

This recipe goes with Garlic and Ginger Rice (Com Gung Tuong)

Cooking Light AUGUST 2004

  • Yield: About 2 1/2 quarts (serving size: 1 cup)

Ingredients

  • 1 gallon water
  • 2 cups chopped leek (about 3 leeks)
  • 1 1/2 cups thinly sliced peeled fresh ginger (about 4 ounces)
  • 1 1/2 cups chopped celery
  • 3 tablespoons Thai fish sauce (such as Three Crabs)
  • 1 teaspoon black peppercorns
  • 10 chicken wings (about 2 1/2 pounds)
  • 8 chicken drumsticks (about 2 1/2 pounds)
  • 2 bunches cilantro, chopped
  • 2 bay leaves
  • 1 medium Vidalia or other sweet onion, peeled and quartered

Preparation

Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours. Strain broth through a cheesecloth-lined colander into a bowl; discard solids.

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 35%
  • Fat: 1.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.7g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 15mg
  • Iron: 0.3mg
  • Sodium: 378mg
  • Calcium: 15mg
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Asian Chicken Stock recipe

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