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Vietnamese Chicken Stock
Time: 3 hrs 20 mins
Ingredients
- 2 cups chopped leeks (about 3 leeks)
- 1 1/2 cups thinly sliced peeled fresh ginger (about 4 oz)
- 1 1/2 cups chopped celery
- 3 tablespoons Thai fish sauce
- 1 teaspoon black peppercorns
- 10 chicken wings (about 2 1/2 lbs)
- 8 chicken drumsticks (about 2 1/2 lbs)
- 2 bunches cilantro, chopped
- 2 bay leaves
- 1 medium sweet onion, peeled and quartered (such as Vidalia)
Directions
- 1 Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
- 2 Strain broth through a cheesecloth lined colander into a bowl and discard the solids.
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