Chicken stock from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on February 06, 2014

    As written this stock was a bit one note for me. I am used to putting some pork ribs into my asian stocks to increase the flavour, possibly some dried chinese dates etc... I would likely go with versions I have made from other sources (Mastering the Art of Chinese Cuisine and Land of Plenty).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.