Yields about 8 cups.
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 3 pounds chicken pieces (backs, necks, or wings)
- 10 cups cold water
- 3 slices fresh ginger
- 2 green onions (spring onions, scallions), cut into 1-inch pieces
- 1 tablespoon Chinese rice wine or dry sherry
- Salt, to taste
- Black pepper, to taste, optional
Preparation:
Rinse the chicken pieces under running water. Place in a large pot with 10 cups water (or enough to cover).
Add the ginger, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as called for in recipes. Yields about 8 cups.
Add the ginger, green onion, rice wine or sherry. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.
Add salt to taste and black pepper if desired.
Cover, reduce the heat and simmer for 2 hours. Strain the broth and use as called for in recipes. Yields about 8 cups.
