Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Basic stock for soups

Yield: 7 Servings

Ingredients:

• 3 lb Stewing chicken
• 11 c Water
• 5 ea Gingerroot slices
• 3 ea Green onions

Instructions:

It comes from Simple and Delicious Chinese Cooking Cookbook. Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Posted by Claire Carter. Courtesy of Fred Peters.

Web Standards & Support: