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Serving Size: 1
Preparation Time: 105 minutes
Ingredients:
1/8 chicken -- all skin
removed
3 1/3 ml garlic -- chopped
1/2 tsp chopped fresh ginger
1/8 med white onions -- roughly chopped
1 cup of water
freshly ground black pepper -- to taste
1/8 carrot -- roughly chopped
1/3 stalk celery -- roughly chopped
2/3 coriander -- stalks
Directions:
Cover all ingredients with cold water and bring to
the boil.
Simmer covered for 1 1/2 hours very slowly to
produce a more concentrated flavor.
Drain off soup and place in refrigerator.
Later, skim off fatty surface, and strain to
eliminate all traces of fat.
Ideal for stir fry water dishes.
To make basic Chinese beet fish or vegetable stock
substitute chicken with 3 cups of shredded beef,
fish or mixed vegetables.
Freeze stock for later use.
Per Serving (excluding unknown items):
417 Calories; 29g Fat
(64.4% calories from fat); 33g Protein; 4g
Carbohydrate; 1g Dietary Fiber; 170mg Cholesterol;
154mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2
Vegetable; 3 Fat.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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