| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soups/stews, Chicken, China, Update, Archived | 4 | Servings |
INGREDIENTS
| About 3 lbs chicken pieces wings, backs, trimmings work nicely, but omit the Giblets | ||
| 2 | sl | Fresh ginger |
| 2 | Scallions, each cut in half crosswise | |
| About 1-2 teaspoons sherry |
INSTRUCTIONS
Bring to simmer, let BARELY simmer until it tastes good. Strain to remove ginger & scallions. Usually doesn't require clarifying if you use the chicken parts recommended, although you might need to skim the gunk off the top early on. This is simple and delicious. Serves 4Subj: Re:chineese chick stock File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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