Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ kg chicken cut into pieces
- ½ kg lamb shoulder
- ½ kg lamb bones
- ¼ kg smoked bone (optional)
- 1 large onion, chopped
- 1 piece of ginger, grated
- 1 tbsp soy sauce
- 2 litres cold water
Directions
Remove drumsticks and breast meat from the chicken.
In a large heavy pan place the rest of the chicken, lamb shoulder with both the bones.
Cover with water and bring to a boil.
Cook for 20 minutes.
Skim the broth.
Remove the chicken and bones.
Place them in a bowl.
Take 1 litre cold water, pour half the water into the broth.
The coolness coagulates the grease and impurities and is to be removed.
Return the chicken and bones to the broth.
Simmer the mixture for 20 minutes over low heat.
It is important not to allow the broth to reach a full boil anytime as this will create a stewed effect instead of clear broth.
After 20 minutes remove chicken and bones.
Add remaining cold water, again coagulating more grease and impurities which are once again removed.
This process is repeated another two or three times, until the broth becomes strong and pure.
Add onion, ginger and soy sauce to the broth.
The chopped chicken meat is used as final clarifiers.
The dark meat from drumsticks is the first clarifier and the white meat is the second.
In each case the chopped chicken is simmered in the broth for about 10 minutes.
Then the broth is strained through a sieve.
The meat, onion and ginger discarded, the broth will keep for 3 to 4 days in the refrigerator.
Category:Hong Kong Soups
Category:Stock and broth Recipes
Category:Chicken Recipes
Category:Lamb shoulder Recipes
Category:Onion Recipes
Category:Ginger Recipes