| 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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