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Chinese Chicken Soup Stock

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)319.8271
Energy (kCal)7272.4869
Carbohydrates (g)8.6265
Total fats (g)651.968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the bones in a 12 quart stockpot and cover with water. | 2. On high heat bring the bones barely to a simmer. | 3. Do Not Boil (yet). | 4. Foam and scum will form. | 5. Again, do not boil. | 6. Drain the bones, discarding water, and rinse the bones in fresh water. | 7. Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip. | 8. Bring to a simmer and cook 1 hour uncovered. | 9. Strain the soup and discard the solids. | 10. Remove the fat by chilling and skimming off. | 11. Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken back 5 7234.8069 0.0 318.649 651.813
    ginger 2 slices 3.52 0.7819 0.0801 0.033
    turnip 2 preserved chopped rinsed 34.16 7.8446 1.0979999999999999 0.122

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



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