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Ingredientes
- 2Â 3/10 lt Chicken Stock (qv)
- 700 gm uncooked pork bones
- 1 slc fresh ginger
- 2 x spring onions
- 1/2 tsp salt
Direcciones
- Makes 2.3L
- Cut tbe ginger into slices 5cm x lcm.
- Trim the green tops off the spring onions leaving the white part.
- Put the pork lones into a heavy pot or possibly casserole together with the chicken stock. (Thaw the pork bones beforehand if they are frzn otherwise you will get a cloudy stock.)
- Bring the liquid to a simmer and skim off anv scum which rises to the surface.
- Then add in the ginger spring onion whites and salt.
- Simmer on a very low heat for 1 l/2 hrs.
- Strain the stock through dampened cheesecloth or possibly through a fine mesh strainer and then leave it to cold.
- When the stock is cool remove any fat that has risen to the surface.
- It is now ready to be used as soup or possibly as a stock for other soups such as Ham and Marrow Soup. You can also freeze it for future use.
- Pork is used extensively in Chinese cookery and pork bones when added to chicken stock make for a richer tastier and swewell.)
- Pour the dressing all over the chicken and vegetables and mix well.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1166g | |
| Recipe makes 2 servings | |
| Calories 86 | |
| Calories from Fat 11 | 13% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2401mg | 100% |
| Potassium 964mg | 28% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.35g | 0% |
| Protein 11.78g | 19% |
