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Low Fat Crockpot Chicken Jook
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Richard Lee Holbert
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Mar 08, 2009 12:59 PST
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Low Fat Crockpot Chicken Jook
1 leftover roast chicken or turkey carcass
1-1/2 cups uncooked rice, washed
12 cups water
2-inch piece ginger, crushed
Salt, to taste
Raw shelled and skinned peanuts (optional)
Canned gingko nuts (optional)
Condiments:
Diced Chinese or Japanese pickles such as fukujinzuke
Chopped lettuce
Sesame oil
Green onions, sliced
Place chicken or turkey carcass into crockpot. Add rice, water and
ginger. If desired, add peanuts and gingko nuts. Cover and cook on low 6
to 8 hours, or on high 4 to 6 hours. Remove chicken meat from bones;
shred chicken and discard bones. Return chicken to soup. Season with
salt if needed. Serve with condiments.
Serves 10
Approximate nutritional analysis, per serving (not including salt to
taste or other optional ingredients): 150 calories, 1.5 g total fat, no
saturated fat, 25 mg cholesterol, 30 mg sodium, 23 g carbohydrate, no
fiber or sugar, 11 g protein.
Source : Honolulu Star-Bulletin via the soups-n-stews mailer on cooking
lists.com
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