Refer below for recipe:
1. Boneless and skinless chicken fillet 300g (I’m use chicken breast), cut to small pieces
2. Combination of vegetables 200g ( I’m use celery , onion, leek, garlic ) cut to small pieces
3. 4 brunch of thyme, parsley and sage (I can’t find fresh 1, so I’m use those grated)
4. bay leaf few piece
5. 150g sea salt (I’m ommited too)
6. 100g rice wine (I replace with water)
7. clove 1 (I’m ommited)
8. coriander seeds 5 biji
Step:
1. mince the chicken fillet
2. Put all the ingredient and stir fried until cooked
3. Take out the juice
4. Blend all together and cool it down before put into container
The original recipe did mentioned that add 1 teaspoon of chicken stock with 500g of water when we prepare food. But this is unsalted so I think can add more .
Happy trying .
This is not chicken soup stock, I didn’t add lot of water just 100g of water, I read a article before that it’s better to use the ingredient instead of soup as stock.
