30
Mar
Mar
chicken stock to cook many Indo-Chinese dishes and also for many continental dishes to suit Oriental thast
Duration : 0:5:1
Tags: chicken, Cooking, cuisine, indian, Recipe, sanjay, stock, thumma, vahchef, vahrehvah
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on Tuesday, March 30th, 2010 at 12:03 pm and is filed under cooking chicken.
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11 Responses so far to "Chicken Stock (Indo-Chinese cooking)"
March 30th, 2010 at 12:04 pm
Very informative… …
Very informative….Nice video…Thanks for sharing and please keep them coming!
March 30th, 2010 at 12:04 pm
arai nuuvu andra …
arai nuuvu andra naa telanganaa cheppu bey
March 30th, 2010 at 12:04 pm
right on. I make …
right on. I make stock every now and then once i have a big bag of chicken bones left over but if i remember right this guy is using a lot of ingredients beyond leftovers that I don’t have on hand ever. thanks for the replies
March 30th, 2010 at 12:04 pm
The only reason to …
The only reason to make stock is if you have free stuff, like chicken bones, carrot tops, celery bottoms, etc, that you would normally throw out; Otherwise, just use the ingredients in the recipe.
March 30th, 2010 at 12:04 pm
“Try to do it on …
“Try to do it on the chopping board don’t do it like this… some onions you can use… like whatever.” This guy is too funny.
March 30th, 2010 at 12:04 pm
A great recipe , …
A great recipe , but i would hate to throw away all the vegs and spices , we can make pav bhaji with the vegs after separating the chicken bones. But taking out the bones is a messy job. any alternatives ?
March 30th, 2010 at 12:04 pm
if you cook a lot. …
if you cook a lot. its a good way of using leftover’s instead of throwing them away . but if you cook once and a while, its better to use stock cubes or powder.
But the taste cannot compare with freshly made stock…..
March 30th, 2010 at 12:04 pm
dang, it seems like …
dang, it seems like it costs a fortune just to make the stock
March 30th, 2010 at 12:04 pm
this is a lovely …
this is a lovely stock…i make mine almost in the similar manner and add bay leaves,cloves,garlic cloves,leek and ginger and a few other spices but never used so many different types of vegetables.i will try this for sure next time.
March 30th, 2010 at 12:04 pm
hi,
U r damm …
hi,
U r damm good .i really liked the idea of storing the stock.but i would request u to show us few real chinese dishes.i always wanted to learn them.
good job .i am turning into a big fan of yours.
March 30th, 2010 at 12:04 pm
=D love yr videos
=D love yr videos