Directions:
- Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add half of the chicken pieces to the pot; sauté until both sides are lightly browned, 4 to 5 minutes. Transfer the cooked chicken to a bowl. Sauté the remaining chicken pieces. Return the first batch of chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
- Stir in the ginger and scallions and cook for 1 minute. Increase the heat to high and add the boiling water and salt. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
- Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.12 Kcal (804 kJ) | ||
| Calories from fat | 64.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 11% | |
|---|---|---|---|
| Cholesterol | 137.56mg | 46% | |
| Sodium | 536.28mg | 22% | |
| Potassium | 367.52mg | 8% | |
| Total Carbs | 0.21g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 28.78g | 58% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.5mg | 9% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.24 Kcal (256 kJ) | ||
| Calories from fat | 20.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 11% | |
|---|---|---|---|
| Cholesterol | 43.85mg | 46% | |
| Sodium | 170.95mg | 22% | |
| Potassium | 117.15mg | 8% | |
| Total Carbs | 0.07g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 9.17g | 58% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 9% | |
| Calcium | 10.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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