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Chinese Stock

26 Dec
Stock is the basis of many of the soups and Chop Suey gravies. It is best to parboil the vegetables before adding to the stock.

preparation

Clean a fowl. Chop up the bones; the neck bones are best. Place all in a large pan with cold water, then boil it slowly for two or three hours. When nearly cooked add 1 plant of celery (about 4 oz), 2 onion chopped, Season with pepper, Chinese soya bean sauce and salt.

  

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1 Comment

Posted by on December 26, 2011 in Chicken, Chinese foods, Soups, Stocks

 

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One response to “Chinese Stock

  1. cinesign

    March 2, 2012 at 9:25 am

    Thanks for visiting ‘Cinesign’. Your blog is mouth-watering. I would love to visit it regularly.
    Best wishes
    Ajit

     

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