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Chinese Chicken Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)282.0748
Energy (kCal)2367.4792
Carbohydrates (g)174.2654
Total fats (g)53.0382
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat. | 2. Cook at a very low simmer for 45 minutes. | 3. Strain and degrease stock. | 4. Can be frozen for up to 4 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 16 cups 1382.4 135.55200000000002 96.76799999999999 46.08
    chicken part 2 lbs 806.9352 0.0 179.5204 4.5333
    green onion 6 sliced 115.02 24.4524 4.1322 2.0022
    garlic clove 2 crushed 806.9352 0.0 179.5204 4.5333
    lemongrass 2 sliced - - - -
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    celery 1 stalk sliced 10.24 1.9008 0.4416 0.1088
    black peppercorn 6 806.9352 0.0 179.5204 4.5333
    parsley stem 3 806.9352 0.0 179.5204 4.5333
    star anise 2 806.9352 0.0 179.5204 4.5333
    gingerroot sliced 806.9352 0.0 179.5204 4.5333
    cinnamon 1 - - - -
    bay leaf 1 - - - -
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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