Vietnamese Chicken Stock Recipe

(nuoc leo ga)

Category : stocks |  Style : boil & simmer |

Ingredients

Method :

• Combine all the ingredients in a large stock pot and bring to a boil.

• Simmer for 2 - 3 hours until stock is reduced by half, strain and set aside.

• When cool, remove solid fat residue layer off the top.

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TIP: Place stock in sealed containers and refrigerate or freeze if storing for a longer time. Refrigerated stock last for up to one week.