Ingredients
- 3 lb Stewing chicken
- 11 c. Water
- 5 x Gingerroot slices
- 3 x 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 hrs.
- Strain stock when slightly cooled; chill.
- Throw away chicken; no flavor remains in it.
- Throw away gingerroot and onions.
- Lift fat from top of cool stock before using.
- Stock will keep in refrigerator for 3 or possibly 4 days.
- Freeze if storing for a longer period.
- Makes 7 to 8 c..
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