“Chicken stock for better taste in your cooking”
Chicken stock is an aromatic substance to add to your cooking of soup, vegetables, meat and sauce. Chicken stock is made of actual chicken, vegetables and some other ingredients and spices.
Chicken stock in form of powder, stock cube and broth (liquid base) are widely available in most supermarket and sundry shops. Most of the chicken stocks contain additional MSG (Monosodium Glutamine). Hence, many of us have this perception that adding chicken stock is “no good”. However, don’t forget you can always get the NO MSG added type. Maggi Brand and Knorr Brand produce the no added MSG chicken stock cube which considered even better and healthier type. [Post Note: However, just realized from an article that there are still some hidden MSG from the yeast extract found in the chicken stock/ cube. Do consider this.]
Seriously, if you ask me any taste differences between the chicken stock with MSG and the one without, I am very sure to tell you, No. It does not outshine one or the other. On the other hand, if you ask me, if there is difference in term of taste by adding the chicken stock or not says into your soup or some dishes. My answer is, Yes. You can tell the difference in your cooking by not adding the chicken stock. The dish without chicken stock turns out to be bland and less flavorsome (unless you are adding more other seasoning).
Not all dishes needed chicken stock, of course. I am referring to certain dishes which require stronger flavour, especially soup without meat or meat bone. Having this chicken stock to help you, you can have less other seasoning or none. So, why not choose the MSG without MSG one, to eat more healthily, at the same, better flavour to your cooking. That’s my preference. I stress again, it’s for certain dishes such as stir-fried vegetables, Chinese soup, soup-based dishes, and even use it to marinate chicken wings (my fabulous recommendation! Check out my recipe!). That’s it is.
Stock cubes and powders are good to use when there’s no time to make fresh stock. However, be careful with the amount used as it can be quite salty. My recommendation for stock cubes is 1 stock cube for 1 large pot of soup (half cube for small pot). Sprinkle pinch of stock powder to vegetable dish is good enough.
Beside chicken stock, there is also ikan Bilis stock which good to make fish soup and add into your porridge cooking, I like to add ikan Bilis stock when making mixed “Yong Tau Foo” soup, too. Power form will be convenient.
Tips: Keep your stock cube in the refrigerator for fresher and lasting purposes. Most importantly, it is easier to break up when you need to only smaller amount. Otherwise, get the powder or liquid form.
* Many Asian dishes do add chicken stock, granule or powder. To cook 100% MSG free dishes, follow the recipes still, please omit adding any of these though.