| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Soup | 1 | Servings |
INGREDIENTS
| 1 | Chicken carcass | |
| 3 | sl | Ginger root |
| 2 | lb | Pork bones |
| 1 | Leek | |
| 8 | c | Water |
| 1 | c | Vegetables |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Chop chicken carcass in chunks. Slice ginger root. Place both in a saucepan with pork bones, leek and cold water; bring to a boil. Reduce heat immediately and skim the surface; then simmer, uncovered, 2 to 4 hours. Discard bones. 2. Dice vegetables. Add to stock and simmer, covered, about 15 minutes. During the last 5 minutes, add salt. Strain off vegetables and skim off fat. VARIATIONS: For the leek, substitute 2 scallion stalks. Use only 1/2 pound pork bones (preferably ribs). Add 1 chicken gizzard, cut up, 2 chicken feet, cleaned and skinned, a small piece of ham, and 1 cup bamboo shoots, sliced. Place all ingredients except ham and bamboo shoots in cold water to cover. Bring to a boil. Let boil 3 to 4 minutes. Pour off the liquid and discard. Then pick up step 1, adding the ham and bamboo shoots. 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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