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Raciónes: 2.3

Ingredientes

Cost per serving $2.95 view details

Direcciones

  1. Makes 2.3L
  2. Cut tbe ginger into slices 5cm x lcm.
  3. Trim the green tops off the spring onions leaving the white part.
  4. 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.)
  5. Bring the liquid to a simmer and skim off anv scum which rises to the surface.
  6. Then add in the ginger spring onion whites and salt.
  7. Simmer on a very low heat for 1 l/2 hrs.
  8. Strain the stock through dampened cheesecloth or possibly through a fine mesh strainer and then leave it to cold.
  9. When the stock is cool remove any fat that has risen to the surface.
  10. 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.
  11. Pork is used extensively in Chinese cookery and pork bones when added to chicken stock make for a richer tastier and swewell.)
  12. Pour the dressing all over the chicken and vegetables and mix well.
  13. 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%
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