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Vietnamese Chicken Stock Recipe
(nuoc leo ga)
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Category : stocks |
Style : boil & simmer | |
How to
prepare chicken stock, Vietnamese style
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Ingredients |
| 3 liters |
Water |
| 2 kg |
Chicken |
| 160 g |
Sliced onions |
| 1 piece |
Medium carrot, chopped |
| 1 stalk |
Celery, chopped |
| 1 tbsp |
White peppercorns, whole |
| - |
Pinch of salt and pepper |
Method :
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Combine all the ingredients in a large stock pot
and bring to a boil.
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Simmer for 2 - 3 hours until stock is reduced by
half, strain and set aside.
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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. |
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Last updated :
04 January, 2008
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