| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Soup | 1 | Servings |
INGREDIENTS
| 1 | Stewing chicken; whole (up to) | |
| 10 | c | Water (up to) |
| 2 | c | Vegetables |
| 1 | ts | Salt |
| 1 | ts | Sherry |
INSTRUCTIONS
1. Place chicken and cold water in a saucepan; bring to a boil. Reduce heat immediately and skim the surface. Simmer covered 2 hours; then remove chicken. 2. Dice vegetables. Add to stock and simmer until done (about 15 minutes). 3. Add salt and sherry; simmer 5 minutes more. Then strain off vegetables and skim off fat. NOTE: The chicken giblets, but not the liver, can be added with the chicken. The vegetables can include: carrots, celery, cabbage, turnips, onions, green peas, spinach, mushrooms, mustard cabbage, water chestnuts or bamboo shoots, etc., in any combination. VARIATIONS: Quarter the chicken or cut in small cubes. (This will reduce the cooking time to about 1 to 1-1/2 hours.) In step 1, also add one pound lean pork, either sliced 1/4 inch thick or cut in small cubes. In step 3, also add 1 to teaspoons soy sauce and/or 1 teaspoon ginger juice. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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