This light stock is a good foundation for soup and for use in Chinese stir-fries.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2009
Ingredients
Method
In Dutch oven, bring chicken and 10 cups (2.5 L) water to boil; reduce heat to simmer. Skim off scum. Add ginger, onions, coriander, wine, peppercorns and salt; cook until flavourful, about 2 hours. Strain through fine sieve. Skim off any fat. (Make-ahead: Let cool; cover and refrigerate for up to 2 days.)Nutritional facts 250 mL : about
- Sodium 163 mg
- Protein 3 g
- Calories 26.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 1.0
