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CATEGORY CUISINE TAG YIELD
Meats Chinese Chicken, Chinese, Soups 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 503
Calories From Fat: 268
Total Fat: 29.7g
Cholesterol: 184.7mg
Sodium: 196.6mg
Potassium: 413.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 54.8g


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