chicken bouillon
鸡精· ji jing
Taste & Role
An all-purpose umami booster, it is sprinkled into stir-fries, soups, dumpling fillings, marinades, and dipping sauces to deepen savory flavor. It is usually added toward the end of cooking or dissolved into sauces and broths, often replacing or supplementing salt.
What it is
Chicken bouillon, literally 'chicken essence,' is a granulated or powdered seasoning made from dehydrated chicken stock, salt, MSG, and other flavor enhancers. It is a pantry staple in Chinese home cooking and is often used as a more savory alternative to plain MSG or salt. Unlike Western bouillon cubes, it is not typically dissolved into broth on its own but used as a seasoning.
Nutrition
per 100 g- Calories
- 300 kcal
- Protein
- 20 g
- Total fat
- 0 g
- Carbs
- 60 g
- Fiber
- —
- Sodium
- 16200 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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