INGREDIENTS

INSTRUCTIONS

Place the chicken parts in a pot with cold water to cover, and heat
until boiling. Drain in a colander and rinse under cold running water.
Return the chicken parts to the pot and add the remaining  ingredients.
Heat until boiling, then reduce the heat to low and  simmer uncovered
for 1 1/2 hours, skimming the surface periodically  to remove any
impurities. Strain the broth through a fine-meshed  strainer and skim
to remove any fat.  NOTE: Blanching the bones for broth in boiling
water reduce  impurities, resulting in a clearer borth.  To make
Chinese Chicken Broth from canned broth, combine 3 cups canned  chicken
broth, 3 cups water, 1/3 cup rice wine, and 4 slices smashed  ginger.
Heat until boiling, reduce heat to low, and simmer uncovered  for 20
minutes. Strain and use as directed. This broth will keep  refrigerated
for up to a week.  "Every good soup begins with a flavorful broth, and
Chinese soups are  no exception. Traditionally, Chinese broths are made
with a  combination of pork and chicken, but I prefer a simple chicken
stock  made with chicken bones, rice wine, smashed ginger, scallions,
and  water. Once the broth reaches a boil, simmer it slowly, uncovered,
so  that it does not become cloudy. Chicken broth will keep for up to a
week in the refrigerator. It keeps almost indefinitely in the
freezer."  Makes 6 cups.  REG 1 shared by Karin Baumgardner, Issaquah,
WA  Recipe by: China Express - 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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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 76.8mg
Potassium: 1306.9mg
Carbohydrates: 75.8g
Fiber: 0g
Sugar: 0g
Protein: 0g