| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Latimes3 |
6 |
servings |
INGREDIENTS
| 1 |
|
Chicken carcass |
| 8 |
c |
Water -; (to 10 cups) |
| 3/4 |
c |
Thinly sliced galangal -; (to 1 cup) |
| 6 |
|
Stalks Lemon grass; lower thick portion only, pounded |
| 10 |
|
Kaffir; (Thai) lime leaves |
INSTRUCTIONS
Place chicken carcass in Dutch oven. Add water, galangal and lemon grass.
Roll lime leaves and crush lightly by hand, then add to pan. Bring to boil,
then reduce heat and simmer 30 to 45 minutes. Strain. Yields 6 cups.
Each cup: 20 calories; 580 mg sodium; 0 cholesterol; 1 gram fat; 1 gram
carbohydrates; 2 grams protein; 0 fiber
Recipe Source: Los Angeles Times - 03-28-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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