INGREDIENTS

INSTRUCTIONS

1. COmbine the chicken bones, water, rice wine, and ginger in a large
pot and bring to a boil. Reduce heat to low and simmer, uncovered,
for 1 1/2 hours. Skimming the surface to remove any foam or
impurities.
2. Strain the broth through a fine strainer into a bowl or another
pot. Skim to remove any fat. (Alternatively, cool and refrigerate the
broth and then rove the solidified fat.)
Makes about 6 cups.
REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com]
Asian Noodles: Deliciously Simple Dishes to Twirl, Slurp, and Savor
Nina Simonds Hearst Books, New York, 1997 ISBN 0-688-13134-4
This is a beautiful book. The photographs will persuade you to try
dishes that you might not otherwise - they look so appealing. Each
recipe is pictured beside the recipe, so you know what you're aiming
for. The recipes are simple, without a lot of ingredients that you'll
have to search for. Most don't take a long time to make (there are a
couple recipes where the meat has to marinate for a while, but that
could easily be assembled the night before), making this a good
cookbook for those of us who have to come home and immediately fix
dinner each night. I'm looking forward to trying her Lo Mein dishes -
they don't seem as greasy as the take-out from my local Chinese
restaurants. There are dishes from all over Asia - Chinese, Thai,
Vietnamese, Singapore, etc. If you love noodles dishes with an Asian
twist, this is the book for you.
Recipe by: Asian Noodles - Nina Simonds
Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 27, 1999, converted
by MM_Buster v2.0l.

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