White Chicken stock For Chinese Dishes

Stock is a flavourful liquid which is extracted from bones. The stock is a supplement of water. This stock is used in Chinese dishes. When you prepare the chicken stock always clean and wash the chicken bones and remove the dirt and the blood. And cook at low flame.

Nutritional Value:-

Chicken Broth	Chicken Stock
Calories	38	86
Carbs	3 grams	8.5 grams
Fat	1 gram	3 grams
Protein	5 grams	6 grams
Thiamine	0% of the RDI	6% of the RDI
Riboflavin	4% of the RDI	12% of the RDI
Niacin	16% of the RDI	19% of the RDI
Vitamin B6	1% of the RDI	7% of the RDI
Folate	0% of the RDI	3% of the RDI
Phosphorus	7% of the RDI	6% of the RDI
Potassium	6% of the RDI	7% of the RDI
Selenium	0% of the RDI	8% of the RDI
Copper	6% of the RDI	6% of the RDI

Advertisement:-

• Large unbreakable container with rubber grip base which holds the device firmly in place
• Fastest, the safest and easiest way to chop or dice fruits and vegetables; Dishwasher Safe; Other Features: Easy To Use, Clean and Store, Hand Operated, No Electricity Needed, Unbreakable ABS Plastic Body, Extra Sharp Stainless Steel Blades
• Advanced push to the clean button which ensures easy and hygienic cleaning
• High-quality stainless steel blades for easy chopping, Sharp pyramid-shaped cutting blade for efficient and smooth cutting
• Large detachable container which can also be used to store vegetable and fruits in the refrigerator. Pulse Enabled: No
• Colour: Green, Material: Plastic and Stainless Steel, Shape: Rectangle
• Package Contents: 1 Plastic Container, 1 peeler with a grater, 1 safety holder, 1 masher & 1 handle with cleaning press
• Blades: 1 dual, 2 slicer, 2 graters, 1 Juliane, blade die attachment

 Ingredients:-

1. Chicken Bones, 4 kg
2. Cabbage, 200 grams
3. Onions, 100 grams
4. Sliced Ginger, 50 grams
5. Celery, 100 grams
6. Coriander Roots, 50 grams
7. Water, 6 litres
8. Yields, 4 litres

Method Of Cooking:-

1. Clean and wash the chicken bones to remove any dirt and blood.
2. Cut the bones into smaller pieces, put in cold water and slowly bring to a boil. Discard the water as it will have the impurities such as coagulation blood and refill the pot with fresh cold water, add vegetables and bring to a boil.
3. Lower the heat and simmer the stock for two to three hours.
4. Skim the stock from time to time, as the impurities will rise to the top.
5. Remove from the fire, strain, and cool immediately for further usage.
6. Strain the stock and cool immediately.
7. Refill the pot with more water and boil for one hour to get a remoulade

Remarks:-

• Any uncooked chicken bones will work for this application.
• The initial blanching phase removes impurities resulting in a clean flavour and clean colour.
• White mirepoix:- onion, carrot and celery finely chopped.
• Sachet d' epices is a French word which means sachet of spices.
•  In sachet of spices:- bay leaf, whole black peppercorn, parsley and garlic tie in a muslin cloth to extract the flavour of spices in the liquid.
• Add the unroasted mirepoix on top along with any other desired flavour.
• Simmer the stock for two hours and then strain it.