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Because this stock is used as the base for soups and plays an integral role in many recipes, it must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock, and hence clean-tasting dishes.
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I am on my way to shops will let you know how it turns out but my mouth is watering just by reading the recipe
way too much garlic :(
There is no such thing as too much garlic.
That's how Chinese cooking works.
I used to watch my Mum throw at least 8-10 cloves of garlic into chicken or pork hotpot/curry/slow cooked dishes. Terrifying to watch but so so delicious.
this is an excellent, tasty, basic stock
very nice i miss seeing her on the tv wish she andthe others they took of were back they includer a chef from canada and new york
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