substitution for chicken cube

[Twinklestar]

So I like to use knorr chicken cubes in some recipes especially when I am making soup or Chinese dishes. I ran out and asked a friend to pick some up for me from then desi store. She was shocked I used it. She said that it is loaded with chicken fat and sodium and is really bad for ones health. After that I have been hesitant to use it in my Chinese recipes. I did love he flavor it. Anyone have any ideas on how I can replicate that taste. Also I’m been reading that Chinese salt/ aka Msg is really bad for health. Again anyway to get that flavor in Chinese foods. Our family is trying to be health con sickos as high blood pressure and ddiabetes are rampant in our family.

[muslimah118]

Re: substitution for chicken cube

You know the chicken bouillon cubes are just imitation chicken stock, right? So the healthier option would be for you to make your own chicken stock. It tastes so much better. If you have a slow cooker, it’s easiest, but you can make it in a pot also.

Take some chicken (bones only or bones with meat but no boneless pieces) and put them in your pot. The more bones you use, the more concentrated your stock will be.
Fill with water (approx. 6 cups water to 1/2 chicken)
If you want a more western-flavored stock, you can throw in half an onion (no need to chop it), some celery, and some carrots.
Flavor however you want- cloves, bay leaf, parsley, oregano… Just don’t put powder spices in it.
Cook on low for 8-12 hours. If you have any meat in there, you know your stock is done when you taste the meat and it is completely flavorless. If it still has the taste of chicken, let it cook out more. Also, if you are trying to be healthier, you can skim off the fat that floats to the top occasionally while it’s cooking.
When it’s done, discard all the bones, meat, spices, veg.
Strain your stock through a fine channi or cloth into an airtight container.

You can freeze it and use later. 4 cups of this stock should equal the cube + 4 cups water that you used to make. Also there is no salt in this, so you can salt when you use it. And if it tastes too bland, just boil it on high to reduce until you get the flavor concentration that you want.
Hope this helps.

[khattichic]

Re: substitution for chicken cube

@muslimah118

You know the chicken bouillon cubes are just imitation chicken stock, right? So the healthier option would be for you to make your own chicken stock. It tastes so much better. If you have a slow cooker, it’s easiest, but you can make it in a pot also.

Take some chicken (bones only or bones with meat but no boneless pieces) and put them in your pot. The more bones you use, the more concentrated your stock will be.
Fill with water (approx. 6 cups water to 1/2 chicken)
If you want a more western-flavored stock, you can throw in half an onion (no need to chop it), some celery, and some carrots.
Flavor however you want- cloves, bay leaf, parsley, oregano… Just don’t put powder spices in it.
Cook on low for 8-12 hours. If you have any meat in there, you know your stock is done when you taste the meat and it is completely flavorless. If it still has the taste of chicken, let it cook out more. Also, if you are trying to be healthier, you can skim off the fat that floats to the top occasionally while it’s cooking.
When it’s done, discard all the bones, meat, spices, veg.
Strain your stock through a fine channi or cloth into an airtight container.

You can freeze it and use later. 4 cups of this stock should equal the cube + 4 cups water that you used to make. Also there is no salt in this, so you can salt when you use it. And if it tastes too bland, just boil it on high to reduce until you get the flavor concentration that you want.
Hope this helps.

This is exactly how I do it too!