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Chinese stock differs from French stock in the lack of spices. While a recipe for French stock might call for a pinch of thyme or a few garlic cloves, the Chinese believe spicing masks the flavor of the stock. Seasonings are added later, depending on what the individual recipe calls for. This stock is used for soups and sauces to add more flavour to them.
Preparation Time: 5 mins.Cooking Time: 20 mins.
Makes 4 1/2 cups.
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