A Substitution Of Msg In Asian Cooking--Chicken Powder - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 135696

A Nurse's Comfort Kitchen

A substitution of MSG in Asian cooking--Chicken powder 
 
Nov. 8, 2009 2:44 pm 
Updated: Nov. 22, 2013 4:01 pm

What is chicken powder? This is the most common question people would ask when they read my blog or recipes. It is actually a chicken broth but in powder form. Sometimes they even come in cubes.


For me, they are a great substitution of MSG. As we all know that, Asian cooking especially in Chinese cooking, MSG is also in the recipes somewhere and some researches had pointed out how bad MSG is to you if you use it excessively!


Why don't I just simply use liquid chicken broth? Because sometimes it is a requirement not to introduce liquid into certain dishes. So a powder form of chicken stock is necessary.


Where can you get the chicken powder? If you are in Seattle like me, you may get it in the local super markets called QFC or Safeway. You may also get it in any Asian markets.


NOTE: For the cube form, you may use them in the soup as well. 1/4 cube is almost like a cam of chicken broth.


You may see the picture see what they look like!


Hope this helps!

Chicken powder
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Chicken broth in cube form
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Comments
Nov. 9, 2009 2:22 am
Do you think you get the same results if you use the cubed chicken bouillion?
 
Tao,RN 
Nov. 9, 2009 7:54 am
Yes, it will...you just need to break it into small pieces so that they will melt in the food...
 
Nov. 9, 2009 1:53 pm
Just FYI... Most buillon cubes such as "Knorr" do contain MSG or Monosodium Glutimate. Even the ones that say "no added" MSG which just means they didn't add it in it's true form but by adding other ingredients together MSG occurs. It's a way to hide it while achieving the same effect. Many people are highly sensitive to it; I get migraines when I consume MSG. Hydrolyzed Soy Protein is another name for MSG and there are many more names it can be found in. MSG is an excito-toxin and over stimulates blood vessels in the brain; for some people it can even be dangerous. I really wish they would ban MSG or at least be honest in their labeling. The FDA allows it to be labled as "Natural Flavoring" which is so deceiving... Sorry to get on my soap box 500 but as you can see this is a major issue to me and many others in the world who suffer because of it!
 
Tao,RN 
Nov. 9, 2009 5:26 pm
Thanks, Traci, I guess I was not as sensitive as many people. Thank you for the info!
 
Mel 
Nov. 10, 2009 6:09 am
Living in Hong Kong, I used to rely on the same brand of chicken powder for years, often replacing chicken powder for stocks. But a few years ago, I read a study about how bad chicken powder was for the body and I stopped using it. I even persuaded my grandfather, a fan for near 10 years, to stop using it. Now I make my own veg stock (from this site) and I swear I will never go back to the powder. So much healthier and at least you know what's in it. I agree with Tracie, I'm so sensitive to MSG now, just a taste will make my tongue tingle and my throat dry. I'm sorry for raining on your parade, but I feel that others should know what it is exactly they're putting into their mouths.
 
Tao,RN 
Nov. 10, 2009 8:10 am
Mel, No problem at all. At least I know what the truth is and I should be more careful about using it...
 
alan 
Mar. 2, 2013 6:31 pm
glutamate is produced by the human body and is contained in breastmilk, so . . . . let everyone decide what they want to eat, and if they don't want to eat something, they shouldn't have to eat it, but if they want to eat it then they should be allowed to. here is an article i found every interesting:

http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3
 
alan 
Mar. 2, 2013 6:31 pm
http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3
 
Chubs 
Nov. 22, 2013 4:01 pm
It's funny that all seem to be focusing only on MSG. Please look at the SODIUM content the next time you use chicken powder cubes. It's scary, esp if you have elevated blood pressure.
 
 
 
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Tao,RN

Living In
Seattle, Washington, USA

Member Since
Nov. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Healthy, Vegetarian, Quick & Easy

Hobbies
Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work

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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
 
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