Chinese Chicken Soup Stock Recipe

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Ingredients:

Serving

5 lbs chicken backs (or both) or 5 lbs chicken necks (or both)
2 slices fresh ginger , each the size of a 25 cent piece
2 chinese preserved turnip or 2 preserved radish, in balls, coarsely chopped and rinsed with fresh water

Directions:

Place the bones in a 12 quart stockpot and cover with water.
On high heat bring the bones barely to a simmer.
Do Not Boil (yet).
Foam and scum will form.
Again, do not boil.
Drain the bones, discarding water, and rinse the bones in fresh water.
Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
Bring to a simmer and cook 1 hour uncovered.
Strain the soup and discard the solids.
Remove the fat by chilling and skimming off.
Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1059.44 Kcal (4436 kJ)
Calories from fat	408.28 Kcal
		% Daily Value*
Total Fat	45.36g	70%
Cholesterol	612.23mg	204%
Sodium	674.47mg	28%
Potassium	1703.33mg	36%
Total Carbs	5.14g	2%
Sugars	3.28g	13%
Dietary Fiber	1.66g	7%
Protein	152.01g	304%
Vitamin C	17.2mg	29%
Iron	7.6mg	42%
Calcium	153.1mg	15%

Amount Per 100 g
Calories	126.33 Kcal (529 kJ)
Calories from fat	48.68 Kcal
		% Daily Value*
Total Fat	5.41g	70%
Cholesterol	73mg	204%
Sodium	80.42mg	28%
Potassium	203.11mg	36%
Total Carbs	0.61g	2%
Sugars	0.39g	13%
Dietary Fiber	0.2g	7%
Protein	18.13g	304%
Vitamin C	2mg	29%
Iron	0.9mg	42%
Calcium	18.3mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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