| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Soups, Chicken | 7 | Servings |
INGREDIENTS
| 3 | lb | Stewing chicken |
| 11 | c | Water |
| 5 | Gingerroot slices | |
| 3 | Green onions |
INSTRUCTIONS
It comes from Simple and Delicious Chinese Cooking Cookbook. Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Posted by Claire Carter. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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