| 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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