Ingredients:
- 3 pounds chicken pieces (backs, necks, or wings)
- 10 cups cold water
- 3 slices fresh ginger
- 10 Garlic Cloves crushed
- 2 green onions, cut into pieces
- 1 tbsp Chinese rice wine or dry sherry
- Black pepper, to taste
- Salt to taste
Preparation:
Rinse the chicken pieces
under running water. Place in a large pot with 10 cups water (or enough to
cover). Then add the ginger, garlic, 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. Cover, reduce the heat and simmer at
very low heat for 2 hours. Remove stock from heat, strain through muslin and
store in refrigerator for up to 3 days or in freezer for 2–3 months. Use it as
called for in recipes.
No comments:
Post a Comment