Ingredients
- 400 g Raw Boneless Chicken
- 25 g Salt
- 50 ml Chinese Rice Wine
- 1 Tbsp Parsley Flakes / Fresh Parsley
- 1/2 Tsp Coriander Seed
- 1 Pc Big Yellow Onion
- 20 cloves of garlic
- 1 Stick of Carrot
- 1 Stalk of Leek
Steps
- Place all ingredients into the food processor and blitz until finely minced.
- Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes.
- Spread mixture on an oven tray lined with baking paper and bake at 130⁰ C for bout 2-3 hours ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
- Place mixture back into food processor (cleaned and dried) and blitz into fine powder.
- ** the baking duration will be shortened if you have a bigger oven (bigger surface area of
- the tray), use double rack if you need to, and don't forget to turn on the Fan function too
Extra notes
Orginal recipe http://thewondermummy.blogspot.sg/2014/08/homemade-chicken-stock-powder.html?m=1
Chicken Stock Powder