A healthy and simple way to make a chicken stock. This stock has less fat and more flavorful. 

 

6 cups green tea

 

2 cups boiling water

 

2 tablespoons canola oil

 

2 tablespoons (1/2 inch) ginger root chunks

 

5 cloves garlic, minced

 

5 green onions, trimmed and cut into 1 inch long pieces

 

1 pound skinless chicken breast, cut into 1 inch chunks

 

6 cups canned chicken broth

 

4 cups fresh or frozen whole kernel corn

 

1 teaspoon white pepper 

 

Place the green tea leaves in a large pot. Add the boiling water and simmer over low heat for 3 minutes. Discard the tea leaves.  Heat a wok over medium heat and coat it with the oil. Add the ginger, garlic, and green onions and sautee until fragrant, about 1 minute.  Add the chicken. Sautee until the chicken browns, 2 to 3 minutes.  Add the chicken mixture, chicken broth and corn to the tea. Bring to a boil. Reduce the heat and simmer, covered, for 40 minutes.  Season with white pepper. Strain the liquid through a colander, pressing out as much liquid as possible. Let cool. Pour stock into a container and refrigerate or freeze.   

 

 

Source: Cooking with Green Tea